Fry Sauce is Unknown (to me) East of the Rockies
For the first 53 years of my life I was an east coast flat lander. Oh, sure, Michigan has some hills, but it took getting to Oregon to get into some real height.
Among many new and different foods to be found-or not found, don’t look for chicken necks or backs here-one stood out as particularly curious: Fry sauce.
At it’s most simple, it is mayo and ketchup. Equal parts, more or less.
The sauce is as staple of out west due to its origins in Salt Lake City, Utah.
How It Came To Be
The man behind the sauce is Chef Don Carlos Edwards.
According to Eater.com, “Edwards got his start in Salt Lake City through a food cart, serving hamburgers, fries, and cold drinks to hordes of customers who would wait in line for his fare, which isn’t much different from the popularity of mobile dining today. While Edwards was a hit at fairs and rodeos across the state, his dream was always to own a brick-and-mortar storefront and maintain a permanent presence in Salt Lake City. That dream came true when he opened Don Carlos’ Barbecue.”
I’ve had a version of the bare minimum and it was pretty forgettable. Being confined to a food cart, one doesn’t have a full pantry available for food alchemy, one must do what one can. I get that.
I also get that I’m not the kind of person to accept boring and bland when I can zip it up. So, I have .
Fry Sauce
This version, which was created with the help of my daughter, is really quite tasty. We even use it on battered fried chicken.
Ingredients
Fry Sauce
- 200 g Ketchup
- 260 g Mayonnaise
- 3 g Garlic powder
- 6 g Salt
- 15 g Paprika
- 3 g Ground mustard powder
- 3 g Onion powder
- 1 T Wocestershire sauce
- 1 oz White wine vinegar
Instructions
Mix the sauce
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Combine all ingredients into a bowl. Taste and adjust seasoning.
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Refrigerate 2 hours before use to allow the flavors to blend and develop.
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Tell everyone you forgot to make it and hide it in the back where no one will look.
Recipe Notes
Fry sauce is a culinary tabula rasa: add as you see fit. If you prefer a zippy spicy sauce, add some Sriracha or blackening spice-hold off on the salt if you chose this path. Add straight-up cayenne or a good smoked paprika.
Go nuts and have fun.
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