FRY SAUCE is the perfect accompaniment to freshly fried spuds, a charbroiled burger, roasted hot dogs or even a French dip sandwich!
Head down to Puerto Rico and you’ll have “mayo ketchup” with garlic powder. In Mississippi, they call it “come back sauce” and in other areas “special sauce” or “secret sauce”. It is what sets the California fast food chain In-N-Out Burger aside from competitors and keeps people coming back. Other variations include pickle juice, onion powder, relish, mustard and even vinegar. I’ve taken all of the tasty add-ins and mixed them into one well-balanced, totally THE best Fry Sauce.
Seriously, it will blow your socks off, just get ready. You’ll be having dreams about Fry Sauce on your morning cereal and making it in bulk for way more than just your fries. Fry Sauce can be made ahead of time. Store it in an air tight container for up to a week. The good news is that when you run out, it is so simple to make that just a quick spin of your mini food processor and you’ll have a brand new, fresh batch.
- 1/2 cup mayonnaise
- 1/2 cup ketchup
- 2 tablespoons dill pickles, minced
- 1 teaspoon yellow mustard
- Dash of fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoons sugar
- 1 teaspoon apple cider vinegar
- Place all ingredients into a small food processor and blend well.
- Serve with your favorite fries, on a burger or hot dog.
If you decide to have your fry sauce in the more traditional fashion (as opposed to on your morning cereal), makes sure to check my 10 tips for making better burgers (including a slather of this magic) and beer battered onion rings (they are easier than you think!).