Recipe - Fry Sauce!
My cooking approach can probably most easily be described as Variations on a Theme - meaning I will start with an existing idea and mix it up and build upon it in different ways. Oftentimes, this will come in the form of a classical dish or a simple riff on an old standard. With that in mind, I present to you Fry Sauce!
I was first introduced to Fry Sauce in 2017 when my brother and I had just finished a week-long backpacking trip in the Sawtooth Mountains of Idaho. After only eating what we could carry for a week (mostly dehydrated food) I wanted nothing more than a big fat burger! We found a small dive tavern in Stanley, Idaho and indulged. When ordering our food, the server asked if we wanted Fry Sauce with that. We had never heard of it but being a proper foodie, I wasn’t going to turn it away. This simple condiment turned out to be amazing and is a great platform for all kinds of simple and exciting twists!
Simply put, Fry Sauce is a mixture of ketchup and mayo with a bit of seasoning. Some versions have a bit of mustard and/or pickle juice. It was born in Utah in the 1940's but has become a mainstay in Idaho usually paired with fries and burgers; however, I have found that it can work on damn near anything - It’s like the blue jeans of the condiment world. You can dress it up or dress it down and at the end of the day it’s always comfortable and classic.
Here is a very basic Fry Sauce recipe and a few simple variations and suggestions to expand on it. This has proven to be a great quarantine recipe because most of the ingredients are likely already in your fridge and cabinets.
Fry Sauce
1 cup mayo
¾ cup ketchup
1 teaspoon Worcestershire sauce
Dash of salt
Dash of ground cayenne pepper.
Combine all ingredients in a bowl and mix thoroughly. That’s it! I left out the pickle juice in the basic recipe but if you want to try it, simply add 1 teaspoon of juice from bread and butter pickles. This simple version is fantastic on any type of fried potatoes or burgers and works very well on eggs. Try it on an omelet!
Now for some variations!
Smoke’m if you got em! Starting with the basic version, a solid version is to add smoke! This can be in the form of Smoked Paprika, a dash of Liquid Smoke, or for a kick - Chipotles in Adobo (use the sauce from the can or finely chop the peppers themselves). Season with these ingredients to your own preference. This is a nice enhancement to anything grilled - especially grilled asparagus or salmon.
Blue Cheese? Why Not!
Start with the basic recipe but only use a ½ cup of ketchup and add blue cheese crumbles, a dash of thyme (remember a little goes a long way!) and a bit of garlic (powder or fresh). This is also great on burgers but can be used as a dipping sauce for steak!
Another great variation is to add a tablespoon of course Dijon mustard to the basic sauce. This is great as a sandwich spread, dip for raw veggies, and also works very well as a coleslaw dressing!
Take if further by experimenting with ingredients like horseradish, pickle relish, or sriracha! I encourage you to experiment and try different things! Be fearless in the kitchen and have fun!
Until next time, CHEERS!
Steven
