The Best “Grown-Up” Dipping Sauce
Ahhhhh, Utah! The gorgeous land of beautiful mountains in the North, red rocky bluffs in the South, fancy, ice-cold gourmet sodas, mouth-watering cookie shops on every corner, and…….fryyyyyy sauce! That’s probably the single best unique foodie item from Utah. I believe Utah is the state with the best burger places everywhere. They have all these burger spots like Crown Burger, Apollo Burger, Training Table, JCW’s, just to name a few--but what really makes all these places special is that they all have “fry sauce”, which is the famous pink stuff that you can only find in every burger place in Utah and Idaho. It’s actually not just the local burger places that have it either. Even regular places like McDonald’s and Burger King offer fry sauce in Utah and Idaho as well.
What is “Fry Sauce”?
Rumor is that it started in the 1940’s in Utah at Arctic Circle and took off in the area like a storm. Fry sauce is a simple dip that everyone dips their fries (and other items) in that consists of part mayo, part ketchup, and sometimes some other additions like pickle juice or bbq sauce. The closest thing to it is Thousand Island dressing, or the “spread” at In-N-Out Burger, but it’s not quite like those because it usually doesn’t have anything in it like the finely chopped pickles you’d find in Thousand Island dressing. Whatever it is, it is so addicting and seriously amazing for fries!
If you were to make it at home to try it out, you’d add about 2 parts mayo to one part ketchup--although if you are a big ketchup fan, you could go equal parts mayo and ketchup. To give it a little extra zip, add a little pickle juice if you’ve got any on hand. You could add a little seasoning like Johnny’s seasoning salt, but you don’t have to.
As much as I love the classic fry sauce dip, I love a good gourmet dipping sauce--this dip recipe today is called “Grown-Up Dipping Sauce” and it is like fry sauce on steroids! It is SO flavorful and fantastic. It’s just of course mayo and ketchup, but comes to life with capers, minced red onion, fresh lime juice, Creole mustard, and a little salt and cayenne pepper. It is SO amazing--you really do have to try it!
Next summer when I head back to Utah, I’ve added a little restaurant in Spanish Fork to my list to try their “Glade’s White Sauce” that apparently uses mayo, buttermilk and sour cream and they claim it is the BEST thing to dip fries in. Anything claimed to be the best from a burger shop in Utah is worth trying, in my opinion! They seem to never go wrong in this department.
Have you tried “fry sauce” in Utah or Idaho? Did you think all the hype was warranted? Feel free to try this grown-up dipping sauce below for any of your favorite dippable summer sides to elevate any dippable item. Because in my opinion, it’s all about the sauces, BABY!
1/4 cup mayonnaise
1/4 cup ketchup
1 1/2 tablespoons capers, drained
1 1/2 teaspoons minced red onions
1 teaspoon fresh lime juice
2 teaspoons Creole mustard (Zatarain's is widely available at most major grocery stores)
1/4 teaspoon cayenne pepper
1/8 teaspoon Kosher salt
Directions:
Add Recipe to Cook'n
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What is “Fry Sauce”?
Rumor is that it started in the 1940’s in Utah at Arctic Circle and took off in the area like a storm. Fry sauce is a simple dip that everyone dips their fries (and other items) in that consists of part mayo, part ketchup, and sometimes some other additions like pickle juice or bbq sauce. The closest thing to it is Thousand Island dressing, or the “spread” at In-N-Out Burger, but it’s not quite like those because it usually doesn’t have anything in it like the finely chopped pickles you’d find in Thousand Island dressing. Whatever it is, it is so addicting and seriously amazing for fries!
If you were to make it at home to try it out, you’d add about 2 parts mayo to one part ketchup--although if you are a big ketchup fan, you could go equal parts mayo and ketchup. To give it a little extra zip, add a little pickle juice if you’ve got any on hand. You could add a little seasoning like Johnny’s seasoning salt, but you don’t have to.
As much as I love the classic fry sauce dip, I love a good gourmet dipping sauce--this dip recipe today is called “Grown-Up Dipping Sauce” and it is like fry sauce on steroids! It is SO flavorful and fantastic. It’s just of course mayo and ketchup, but comes to life with capers, minced red onion, fresh lime juice, Creole mustard, and a little salt and cayenne pepper. It is SO amazing--you really do have to try it!
Next summer when I head back to Utah, I’ve added a little restaurant in Spanish Fork to my list to try their “Glade’s White Sauce” that apparently uses mayo, buttermilk and sour cream and they claim it is the BEST thing to dip fries in. Anything claimed to be the best from a burger shop in Utah is worth trying, in my opinion! They seem to never go wrong in this department.
Have you tried “fry sauce” in Utah or Idaho? Did you think all the hype was warranted? Feel free to try this grown-up dipping sauce below for any of your favorite dippable summer sides to elevate any dippable item. Because in my opinion, it’s all about the sauces, BABY!
Grown-Up Dipping Sauce - Our Best Bites
The next step up from fry sauce, Grown-Up Dipping Sauce is amazing on anything savory. It's so good you'll want to lick it off your finger. Author: Kate Jones
Serving size: 8
Calories per serving: 59
Ingredients:
Calories per serving: 59
1/4 cup mayonnaise
1/4 cup ketchup
1 1/2 tablespoons capers, drained
1 1/2 teaspoons minced red onions
1 teaspoon fresh lime juice
2 teaspoons Creole mustard (Zatarain's is widely available at most major grocery stores)
1/4 teaspoon cayenne pepper
1/8 teaspoon Kosher salt
Directions:
Combine ingredients in blender or the small bowl of a food processor. Blend until smooth. Refrigerate for at least 1 hour before serving.
For crab cake remoulade, omit the ketchup and replace the lime juice with lemon juice.
Source: ourbestbites.com
For crab cake remoulade, omit the ketchup and replace the lime juice with lemon juice.
Source: ourbestbites.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
Sources:
- www.wallpaperflare.com
- www.commons.wikimedia.org
- www.backstoryradio.org
- www.ourbestbites.com
