Looking back, it’s amazing to think that I had never even heard of fry sauce until I moved to Arizona.
Where was I living?
What was I eating?
How was I ingesting any type of potato product?
But we do know that fry sauce is now, and forever more will be, a precious part of my life. So much so that I created my own special blend!
Because the truth is that I like a fry sauce with some substance to it. I like a fry sauce that fights back.
‘Take that, Perfectly Seasoned Waffle Cuts!’
‘Eat it, Pillowy Steak Fries!’
‘You’re nothing without me, Crispy Shoestrings’
Which brings us to the Fry Sauce Factor: simply put, the Fry Sauce Factor is the unavoidable phenomenon of craving the sauce whether the fries are involved or not.
That’s right, all you need is sauce, spoon, shovel or funnel, and you’re good to go. This is the Fry Sauce Factor, friends – you’ve been warned.
I should note that this recipe yields a gobton of Fry Sauce: as with so many other condiments that I make from scratch, I like to take the time to put up a lot of it; you can easily halve or even quarter what you read below.
But really, do you want to take the chance that you’ll be caught with your apron down the next time a fry sauce craving hits? I think not.
Be prepared, people. Be safe. Make yourself a lot of fry sauce, keep it on hand, and know that you are ready at any moment to show those taters (or that spoon) what’s what.
Loaded Fry Sauce
2 c. mayonnaise
1 c. ketchup
2/3 c. dill pickle relish
1/4 c. cilantro, minced
1 tbsp. apple cider vinegar
1 tbsp. garlic, minced
1 tbsp. onion powder
1/2 tsp. white pepper, ground
Place the mayonnaise, ketchup, relish, cilantro, vinegar, and garlic in a large bowl and whisk together until uniform. Whisk in the onion powder and white pepper. Remove to large containers (preferably glass jars) for serving and/or refrigerated storage.
YIELD: approximately 4 cups