Mmmm… French fries…
In my daily clicking around, I ran into a very thought provking article by Eric Meyer about one of the worlds perfect foods… French Fries. I loooove my french fries. If needs be I may choose fries over the entree at hand (burger, dog, etc). Although for me, it is more of a vessle for the transportation of condiments which is my true favorite. Ketchup, mustard, ranch dressing, BBQ sauce… and the not so well known fry sauce are what make fries what they are.
I really like McDonalds and Wendy’s fries… BK’s “major fry overhaul” well… wasn’t. But can’t really say I’ve met a fry I didn’t like.
Back to that fry sauce thing. Seems to be a Utah based thing (where I was born and raised) as I can’t seem to find it anywhere outside of there. The basic idea of it is a mixture of equal parts of ketchup and mayonaise (miracle whip is my preference) and then there are dozens of versions that break off from this point with their secret ingredients and the like. Fry sauce in Utah, is similar to BBQ sauce here in Kansas City. Places can be known for their quality sauce… *sigh*… I really miss my fry sauce selection.
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In all my travels around the US, I have never seen any fry sauce outside of Utah… Got several odd looks asking about it as well.
I once saw our former comrade, Jay (of Utah), do this once and I more or less cringed at first. But I am too a big sauce freak – I tried it, I loved it. (Could I use “I” more in a post?)
My variation is: 1 part Hellman’s Mayo, 2 parts ketchup, 1/2 part scrimp saunce, and a few dashes of Emeril’s essense.