How To Make Fry Sauce — Cooking Lessons from The Kitchn

February 22, 2018

This post was originally published on this site

http://www.thekitchn.com/feedburnermain

Last year my family relocated from Atlanta, Georgia, to Boise, Idaho. Idaho, of course, is the potato capital of the western United States, growing one-third of the nation’s Russet potatoes. Naturally, they take their french fries very seriously. Order fries at any restaurant or drive-thru and they’ll ask you the following question: “Fry sauce?” This pink-hued sauce falls somewhere between commonplace condiment and cult food obsession with every chef and local claiming to have a favorite, secret recipe.

For those unfamiliar with fry sauce, this condiment is traditionally a combination of ketchup and mayonnaise flavored with everything from black pepper to garlic to horseradish. The resulting sauce is always rich and creamy with tons of tang and a back bite of spicy, peppery goodness. Basically, it’s the perfect dip for salty, freshly fried potatoes. Here’s how to make it at home if you never make it to Idaho.

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