AI-generated image
Idaho fry sauce
Pink mayonnaise and tomato ketchup dip for chips
In Idaho and neighbouring Utah you don't get your fries without fry sauce, the pale pink dip that drive-ins and burger stands across the potato state put out in paper cups. It is mayonnaise and ketchup at heart, sharpened with a little pickle brine, garlic and smoked paprika, and it goes on chips, burgers and onion rings. Chef's tip: make it an hour ahead and chill it, so the garlic and paprika have time to bloom.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Stir the ¾ cup mayonnaise, ¼ cup tomato ketchup and 1 tbsp pickle brine from a jar of gherkins together until evenly pink.
2 minStep 2: Stir in the ¼ tsp garlic powder, ¼ tsp smoked paprika and 1 pinch black pepper and taste; add a few more drops of brine if it needs tang. A common mistake is too much ketchup, which makes it sweet rather than creamy; the colour should be pale salmon.
1 minStep 3: Cover and chill for 1 hour. Keeps 5 days in the fridge.
60 min
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 0 g
- Carbs
- 5 g
- Fat
- 13 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does idaho fry sauce take?
- About 5 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of tomato ketchup?
- Tomato purée with a pinch of sugar and a dash of vinegar.
- What can I use instead of smoked paprika?
- Sweet paprika + a pinch of chipotle or a drop of liquid smoke.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegan nuoc cham
Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.
Vietnamese
Mint and onion chutney
Onions fried gently until soft and sweet, then blended with fresh mint, green chilli and lemon juice. It's a mellow, fresh-tasting chutney that is great with bhajias, samosas, kebabs and tikka, or spread in sandwiches.
Indian
Sour cream dip
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.