For a few weeks in February of 2002, Salt Lake City was the world’s stage. It was an exiting time, so many athletes, fans, and visitors from foreign countries. The media reported on everything from athletic events to two Utah phenomenon’s: green jello and Utah Fry Sauce. Fun fact- two of the hottest Olympic pins traded at the 2002 games were the green jello pin, and the fry sauce pin.
As far as green jello goes, I’ll tell you this, it’s not making it’s way into my kitchen. Ever.
Fry sauce… that’s another story. One of my kids LOVES fry sauce. If there is any leftover when he’s done dipping fries, he slurps up the remaining sauce. Not kidding. Ok, he hasn’t done that for a few years, but he used to do it.
If you are familiar with fry sauce, you probably know it is served in almost every restaurant inside the Utah border where fries are served. What exactly is fry sauce? Mostly, it’s a mixture of mayo and ketchup, with various other ingredients added, depending on your liking. There are many stories about the origin of fry sauce. Arctic Circle, a local Utah fast food chain, claims to be the first to serve it, way back in 1924.
Fry sauce is simple to make and promises to take your fries to an Olympic level! Eh eh eh.
Couldn’t help myself.
Happy dipping, friends.
Utah Fry Sauce
- 1 cup mayonnaise
- 1/2 cup ketchup or a mixture of barbecue sauce or chili sauce
Add in any of the following:
- 1-2 tablespoon dill pickle juice or
- 2 tablespoons sweet pickle relish or 1/2 teaspoon onion powder
additional add ins may include:
- a few drops of hot sauce or a few dashes of cayenne pepper
- (The Arctic Circle recipe is rumored to be equal parts: mayonnaise, ketchup, buttermilk)
Whisk together mayo and ketchup in a small bowl. Mix in any of the optional ingredients. Keep refrigerated up to one week. Serve with home made fries or onion rings, or serve on hamburgers.
Here’s a bonus recipe to eat with your Utah Fry Sauce!
potatoes, any type- Yukon, Red, Russet
fresh herbs, if desired
- Pre heat oven to 450 degrees (convection setting, if available). Place rack on top third of oven.
- Thoroughly wash potatoes. Pat dry. Cut into slices, depending on desired thickness of fries.
- Place cut potatoes on jelly roll or other large baking sheet.
- Spray pan lightly with cooking spray to prevent sticking to pan, or use silicone liner, or parchment paper.
- Layer potatoes in single layer on pan. Drizzle with 2-3 tablespoons olive oil. Sprinkle generously with salt and top with fresh herbs, I like fresh thyme.
- Bake for about 12-15 minutes depending on oven, or until fries are golden brown.