Fry sauce is so scrumptious it ought to have its personal motto and function an inspiration for Individuals of all tastes.
E pluribus umami — one savory condiment from many.
Fry sauce is a singular style of Utah, obtainable in nearly each grocery store condiment aisle and diner-counter squeeze bottle.
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“It was the one choice we had rising up,” Cedar Metropolis margarita and fry-sauce aficionado Lisa Bohne instructed Fox Information Digital.
“It’s at all times there. It’s simply what I at all times ate. And I find it irresistible.”
Fry sauce, a mix of ketchup, mayonnaise and secret spices, is the signature condiment of Utah. As with every condiment, particularly the house-made form, all people has their very own model of it. (Kerry J. Byrne/Fox Information Digital)
Fry sauce is an element ketchup, half mayonnaise and all scrumptious.
Born within the Beehive State, the sauce has since seeped over the borders of neighboring states and crammed pockets of taste all through the American West.
As with every condiment, particularly the house-made form, all people has their very own model of it.
You’ll be able to spice and taste fry sauce any approach you want. Most eating places do.
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Ann Barton, former proprietor of the late nice Cedar Metropolis hotspot Prime Spot, mentioned the institution’s secret fry sauce was extra ketchup than mayonnaise.
The parents at Prime Spot additionally packed their sauce with a top-secret taste bomb.
“We used Lawry’s Seasoned Salt,” she mentioned.
Fry sauce presents an iconic style of Utah, a lot as its weathered crimson canyon rock formations present one of many state’s signature panorama photographs. A scenic street is proven in Cedar Metropolis, Utah, Nov. 27, 2021. (Tayfun Coskun/Anadolu Company through Getty Pictures)
Barton traces her expertise with fry sauce to the childhood deal with of consuming at Arctic Circle, a preferred Utah fast-food chain.
Kasey Christensen, an government with Arctic Circle, outlined the historical past of fry sauce in a 2016 interview with Eater.
“It’s at all times there. It’s simply what I at all times ate. And I find it irresistible.”
A Utah chef named Don Carlos Edwards started mixing ketchup and mayonnaise and serving it with hamburgers and French fries from his Salt Lake Metropolis meals cart within the Forties, whereas making the rounds at rodeos and state gala’s.
He opened a restaurant referred to as Don Carlos Barbecue — after which within the Fifties, transformed it into the primary Arctic Circle location.
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“Fry sauce actually got here to be after Edwards confirmed it to almost anybody who would hear,” Christensen instructed Eater.
Fry sauce solves a whole lot of issues confronted by the American French fry fashionista.
Fry sauce is the signature table-top condiment of Utah, sometimes made in-house by eateries and poured from squeeze bottles.
Ketchup is approach too candy. A youngsters’s condiment, it’s usually referred to as.
Adults shouldn’t eat it.
Pouring ketchup over crunchy, deep-fat-bathed French fries is like pouring white desk sugar over Delmonico potatoes. Ghastly.
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Mayonnaise is the popular French fry condiment in Belgium and amongst a uncommon sect of American condiment fundamentalists.
“Fry sauce actually got here to be after Don Carlos Edwards confirmed it to almost anybody who would hear.”
The mix of crunchy fats on creamy fats is angelic in its magnificence.
However it, too, has its imperfections.
Fats on fats lacks a sure vibrant spark of taste, a distinction of sensations, important to the proper condiment.
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Fry sauce presents concord so excellent it ought to sing with the Tabernacle Choir every Sunday morning.
A little bit fats. A little bit candy. A little bit spicy. The right associate for the French fry.
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