Fry Sauce

by Millie Bentley

Greetings. When I was in Anchorage at the assisted living house, one of the people there from Idaho told me of a sauce that used to be served there with French fries. We tried it and it’s pretty darn good. It was a nice change from ketchup, but we did add a little bit more cayenne pepper.

Fry Sauce

2 cups mayonnaise

½ cup ketchup

1 tablespoon pickle brine, preferable from bread and butter pickes

1 teaspoon Worchestershire sauce

¼ teaspoon kosher salt

¼ teaspoon smoked paprika

Pinch of cayenne pepper

Place all ingredients in a medium bowl. Whisk to combine. Cover the bowl and refrigerate for at least 30 minutes but preferably eight hours. Serve cold with hot fries. Sauce will keep in the refrigerator in a tight container for up to one week.

Until next week, amigos, vaya con Dios.

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