Fry sauce is a regional condiment served with french fries. It is usually a simple combination of one part ketchup and two parts mayonnaise. When spices and other flavourings are added, it is similar to—but thicker and smoother than—traditional Russian dressing and Thousand Island dressing. Fry sauce is commonly found in restaurants in Utah, Nevada, much of Idaho, eastern Washington and rural Oregon, as well as available by mail-order. Occasionally other ingredients such as Barbecue sauce are substituted for ketchup, and other variations (created independently of the Utah version) exist outside of the United States.
- 2 parts mayonnaise to 1 part bottled tomato sauce
- Vinegar (ideally from a bottle of dill pickles)
- Pinch of garlic powder.
- sea salt to taste
- Add the mayonnaise and tomato ketchup to a sterilised wide-mouthed jar or Lock&Lock box.
- Thin down to desired consistency with vinegar.
- Add salt and garlic powder to taste.
- Mix really well, Cap and shake if it's runny enough.
Serve with Thrice cooked chipped potatoes
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