You're Having What With Your Fries??? Ketchup+Mayo=Fry Sauce & More Possibilities

Ketchup!!! Ketchup!!!  I have ketchup to dip my french fries into!!!  Don't bother me with anything else to in which to dip my fries!!!

If that's your attitude, you're quite close-minded and probably hypocritical.  Most of you have probably heard of--and really love--chili cheese fries.

In Utah, if you go into a fast food restaurant--even national chains--and order french fries, you probably won't get ketchup with your fries.  You'll most likely get a sauce packet consisting of a ketchup + mayo combination that's labeled . . .

FRY SAUCE.

You might be asking how that got started?  Many people in Utah belong to the Church of Jesus Christ of Latter-Day Saints.  When members turn 18 and have graduated from High School, they're eligible to go on a mission for the Church.  These missions are in every country on the planet that allows proselyting--including Europe.

Early missionaries to Europe found their favorite fast food restaurants over there and ordered food--with french fries.  When they got their order, they saw that they were served mayo with their fries.  You see, Europeans eat mayo with their fries.  The missionaries likely had to specifically order ketchup to have with their fries; but, they still had the mayo that they were served.  So, to be polite, they kept the mayo and decided to try something new.  They dipped their fries in the ketchup and the mayo.  Apparently, it was a hit. 

When the missionaries returned home, they brought with them the new idea of dipping fries in a ketchup and mayo combination.  They took this idea and marketed it to the fast food restaurants--including the national chains.  These fast food restaurants took the idea and created FRY SAUCE packets.  It's quite popular in the state of Utah.  In fact, many people in Utah wonder why it hasn't caught on nationwide!

You may be saying:  But I went to Europe and got ketchup with my order of french fries!!  Well, Europeans learned from that experience as well.  They learned that Americans like ketchup with their fries.  So, if you go into any restaurant in Europe and order with an American accent, they will serve you ketchup with your fries.

There are other sauces you can dip your fries into as well:

BBQ sauce

steak sauce

honey mustard (or do honey or mustard separately)

ice cream

whipped cream

any salad dressing

peanut butter

 jelly/jam

salsa

sour cream

chili

cheese sauce

salsa-cheese combo.

chocolate sauce

caramel sauce

your favorite healthy shake/smoothie

guacamole

hot sauce

mayo

relish
tartar sauce

You can even come up with your own ideas.  After all, french fries are made of potatoes, and so are potato chips.  So, anything you can have with potato chips can be applied to french fries.

So, some of the ideas above may be a little too creative for you.  Remember, these are dipping sauces.  You only have to dip your fry in once to try it.  If you don't like it, you don't have to dip again.

Remember, variety is the spice of life!!  Enjoy your french fries!!!

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Sauce and Condiment Recipes

Making your own sauces from scratch is quite beneficial health-wise.  You can avoid food allergens, excessive salt, excessive sugar, excessive fat, artificial colors, artificial flavors, food dyes, preservatives, and more.

Everyone has their own tastes and dietary needs, so here's a list of websites that have a lot of sauce and condiment recipes for you to try.  You're sure to find something that fits your needs and taste buds:

Saveur

Taste of Home

All Recipes

Food Network

Delish

Pinterest

Simply Recipes

Bare Feet in the Kitchen

Macheesmo

Chow Hound

Chili Pepper Madness

Academy of Culinary Nutrition

DIY & Crafts

What's Cooking America

Curious Cuisiniere

Parade

Daily Burn

Serious Eats

Reader's Digest

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Cream Cheese Frosting

3 oz. cream cheese
1&1/2c. powdered sugar
1t. vanilla

Cream all ingredients together until fluffy.

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Knorr Spinach & Greek Yogurt Dip

From:  Knorr's recipe site

10 oz. pkg. frozen chopped spinach, cooked, cooled and squeezed dry

16 oz. container nonfat plain greek yogurt

1c. light mayonnaise

1 pkg. knorr vegetable recipe mix

8 oz. can water chestnuts, drained and chopped (optional)

3 green onions, chopped (optional)

Combine all ingredients in medium bowl.  Chill and serve with your favorite dippers.

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Honey Salad Dressing

1t. salt
1/4t. pepper
1t. dry mustard
1/3c. apple cider vinegar
2T. honey
1c. salad oil (i.e. olive, canola, vegetable, soybean, etc.)

Mix in blender and refrigerate.

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Italian Salad Dressing

1/2c. olive oil
2T. cider vinegar
juice of 1/2 lemon
salt and pepper to taste
1 clove garlic, crushed (1/8t. garlic powder)

Combine ingredients and mix or shake well before each use.  If doubling the recipe, do not double the garlic.

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Sunshine Shake (Beverage)

1 qt. orange juice
1/2c. dry milk solids
1t. sugar
1t. vanilla
1 sm. can crushed pineapple, drained
2 bananas, mashed

Combine all ingredients in a blender.  Cover and blend at high speed until well mixed.  Serve over ice.

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Hot Cocoa Mixes (Beverage)

2c. non-fat dry milk powder
3/4c. sugar
1/2c. cocoa
1/2c. powdered non-dairy creamer
dash salt

In a large mixing bowl, combine all ingredients--blend well.  Store in tightly covered container.  Makes 15-16 servings.  Use 1/4c. mix to 3/4c. hot water.

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OR

2 lb. can Nestles Quick chocolate mix
1 lb. box powdered sugar
8 qt. box instant powdered milk
1 lb. bottle cremora

In a large mixing bowl, combine all ingredients--blend well.  Store in tightly covered container.  Use 1/4c. mix to 1c. hot water.

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Lemon Cheese Frosting

1 sm. pkg. cream cheese
1T. milk
1/4c. butter or margarine
2c. powdered sugar
1T. lemon juice
1/2t. vanilla
1t. lemon peel
dash salt

Soften cream cheese at room temperature.  Gradually stir in remaining ingredients (milk, butter, sugar, lemon juice, lemon peel, vanilla, and salt).  Beat until fluffy.  Tint yellow with yellow food coloring if desired (stir well).  Freezes well.

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Coconut Orange Frosting

From: C&H Powdered Sugar

1 lb. (4c.) powdered sugar

Dash salt

1/4c. (1/2 stick) margarine

2T. orange juice

2T. evaporated milk

2t. grated orange peel

2t. lemon juice

1c. shredded coconut

Combine all ingredients in mixing bowl, except coconut.  Beat until smooth about 2 min.  Adjust consistency by adding in small amounts of orange juice (to thin the frosting) or powdered sugar (to thicken the frosting).  Fold in coconut.  Spread on cold cake.  Makes enough to frost tops and sides of a 9-inch layer cake.

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Hot Chocolate Mix (Beverage)

From "Make-A-Mix" by Karine Eliason, Nevada Harward & Madeline Westover

25.6 oz. pkg. instant nonfat dry milk (10&2/3c.)
6 oz. jar powdered non-dairy creamer
2c. powdered sugar
6 oz. can instant chocolate drink mix
OR
substitute 2c. unsweetened cocoa powder for chocolate drink mix & increase sugar to 4c.

Combine all ingredients in a large bowl.  Mix well.  Put in a large airtight container.  Label with date and contents.  Store in a cool, dry place.  Use within 6 months.  Makes about 17c. hot chocolate mix.

To make hot chocolate:  Add 3T. hot chocolate mix to 1c. hot water.  Stir to dissolve.

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Lemon Frosting

2&3/4c. powdered sugar
1/2t. salt
1 egg
1T. light corn syrup
1/2c. shortening or margarine
1t. vanilla
2T. lemon juice
1T. grated lemon peel

Mix powdered sugar, salt, and egg in a mixing bowl.  Blend in syrup.  Stir in shortening, vanilla, lemon juice, and lemon peel, mixing until smooth and creamy.  Add more sugar to thicken or water to thin frosting, if needed, until of spreading consistency.

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Caramel Frosting

1c. brown sugar
4T. cream (i.e. whipped cream, evaporated milk, half-and-half)
1T. water
1T. butter
2-4c. powdered sugar

Combine brown sugar, cream, water, and butter in a medium saucepan and cook on medium heat until it just barely comes to a boil, stirring constantly.  As soon as it comes to a boil, remove from heat and stir in powdered sugar until desired consistency.

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Peanut Butter Frosting

2c. powdered sugar
1/3c. evaporated milk
1/4c. butter
2/3c. peanut butter

Place sugar in a small bowl.  Add remaining ingredients and beat slowly with an electric mixer until well-blended.  Increase mixer speed to high and continue whipping until frosting is light and creamy.  Makes enough frosting for 2 dozen cupcakes.

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Spicy Spaghetti Sauce

1&1/2 lb. hamburger
1 lb. Italian sausage
1 lg. can Italian tomatoes
2 cans tomato paste
3 cloves garlic
1 chopped onion
1t. coarse black pepper
1 basil leaf (optional)
2t. salt

Brown hamburger and sausage in a large frying pan or saucepan on medium to high heat.  Drain the fat.  Mash the tomatoes and add them to the meat.  Stir in tomato paste, a large can of water, minced garlic, onion, basil, salt, and pepper.  Bring to a boil, then reduce heat to low to medium heat to simmer for 4-5 hours. 

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Bar-B-Q Sauce (BBQ/Barbecue Sauce)

1/2c. ketchup
1/4c. cooking oil
1/2c. brown sugar
1/4c. margarine
1/4c. vinegar
1 onion, chopped fine
dash of salt
dash of garlic powder
2T. worcestershire sauce
1T. soy sauce

In a saucepan, stir together all the ingredients above.  Bring to a boil on medium to high heat, stirring occasionally.  Reduce heat to low and simmer for 10 min., stirring occasionally.  Use right away or store in an airtight container in the refrigerator.

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Orange Julius (Beverage)

1/2c. sugar
1&1/2c. milk
1t. vanilla
6oz. can frozen orange juice
1 egg
1 tray of ice

Mix all ingredients in a blender adding ice cubes a few at a time while blending.  Blend well.  Serve immediately.

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Low Calorie Drink (Beverage)

1c. plain yogurt
1/2c. milk
1/2c. orange juice
1 banana

Combine in a blender and blend well for 30 seconds.

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Basic Frosting

2c. powdered sugar
2T. margarine
1t. vanilla
milk
Cocoa powder (if making chocolate frosting)

Combine powdered sugar, margarine, and vanilla in a bowl and mix well.  Stir in cocoa powder 1T. at a time until it reaches your desired taste for chocolate.  Add and stir in milk by the teaspoon until texture is smooth and creamy.

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Honey Mustard Sauce

1/2c. mayonnaise

dash worcestershire sauce

1/2c. honey

1/2c. yellow mustard

Combine all ingredients in a bowl and stir well.  Store in an airtight container in the refrigerator.  Makes 1&1/2c. sauce.

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