Fry sauce

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a simple combination of one part ketchup and two parts mayonnaise. When spices and other flavorings are added, it is similar to—but thicker and smoother than—traditional Russian dressing or Thousand Island dressing.

Etymology

The term "fry sauce" was first coined in the United States by a chef named Don Carlos Edwards, who served it in his first restaurant, Don Carlos’ Barbecue in Salt Lake City, which eventually became the Utah-based restaurant chain Arctic Circle in the late 1940s.

Ingredients and Variations

The basic ingredients of fry sauce are mayonnaise, ketchup, and a spice mix. Variations of the sauce are common, and can include additional ingredients such as garlic, pickle juice, and various spices. In the United States, particularly in Utah, fry sauce is commonly found in sit-down restaurants, fast food chains, and local burger joints.

Regional Variations

Fry sauce is also found in many countries outside of the United States. In Belgium and the Netherlands, a similar sauce known as "fritessaus" is used. In Argentina, a similar sauce called "salsa golf" is used. In Puerto Rico, it is referred to as "mayoketchup". Each region has its own variation of the sauce, with different ingredients and preparation methods.

See Also

• List of sauces
• Mayonnaise
• Ketchup

References

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 

  Fry sauce

• 

  Pink fry sauce