Fry sauce

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Fry sauce
Frysauce.JPG
Fry sauce with fries
TypeSauce
Place of originUnited States
Region or stateUtah
Created byDon Carlos Edwards
Invented1941
Serving temperatureAt room temperature approx 20°C
Main ingredientsKetchup, mayonnaise

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise, with many variations which add additional ingredients to the basic recipe.[1]

In the United States[edit]

Fry sauce in sealed plastic cups with fries on a tray in Utah

Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900[2], fry sauce was originally popularized in the United States by a chef named Don Carlos Edwards, who served it in his first restaurant, Don Carlos’ Barbecue in Salt Lake City, which eventually became the Utah-based restaurant chain Arctic Circle in the 1950s.[3] The chain still serves fry sauce in its western United States restaurants.[4]

In Puerto Rico, mayoketchup is widely used with tostones and fried foods. It is made of two parts ketchup and one part mayonnaise with the addition of garlic.[5]

In April 2018, Heinz announced plans to release "mayochup", a pre-made mixture of mayonnaise and ketchup, if 500,000 users voted "yes" in a Twitter poll asking Americans if they wanted to see it in stores. A number of Twitter users responded that such a mixture already existed as "fry sauce" and "fancy sauce".[6][7] The sauce arrived at U.S. retailers' shelves in September 2018.[8][9]

In May 2018, Fancy Sauce announced plans to release its "fancy sauce" condiment, a take on the traditional ketchup, mayo blend without actually combining ketchup and mayo.[10]

Outside the United States[edit]

In Argentina, Uruguay, and Chile, a similar condiment known as salsa golf (golf sauce) is a popular dressing for fries, burgers, steak sandwiches, and seafood salads. According to tradition, the sauce was invented by Luis Federico Leloir, a Nobel laureate and restaurant patron, at a golf club in Mar del Plata, Argentina during the mid-1920s.[3][11][12]

In France, many Turkish restaurants and fast food establishments serve fry sauce and call it sauce cocktail; it is also common for customers to request ketchup-mayo (a dab of mayonnaise and a dab of ketchup) alongside their French fries at such places. Both sauce cocktail and the thousand island-like sauce cocktail can often be found in supermarkets.[13][14]

In Germany, a popular product called Rot Weiss (red white) is sold in toothpaste-style tubes; it consists of unmixed ketchup and mayonnaise, which form a red-and-white striped string when squeezed out. Fries at restaurants are sometimes served with an equal mixture of ketchup and mayonnaise.[15] Pommes-Soße or Frittensoße (fry sauce) is a lightly spiced mayonnaise similar to the Dutch Fritessaus. A condiment similar to the American fry sauce is known as Cocktailsoße, but it's more often used for döner kebab than for French fries.

In Iceland, a condiment similar to fry sauce called Kokteilsósa (cocktail sauce) is popular.[16]

In Sweden, this variation is known as Rhode Island dressing. (The dressing is not related to the American state of Rhode Island).[17]

See also[edit]

References[edit]

  1. ^ Becky Mercuri (2007). The Great American Hot Dog Book: Recipes and Side Dishes from Across America. Gibbs Smith. p. 127. ISBN 9781423600220. Retrieved 22 October 2018.
  2. ^ The Book of famous old New Orleans recipes used in the South for more than 200 years. Peerless Printing Company for The Free French Movement. 1900. p. 27. Retrieved 22 October 2018.
  3. ^ a b "A Brief History of Fry Sauce, Utah's Favorite Condiment". Eater. 2016-08-06. Retrieved 2017-04-08.
  4. ^ Vergakis, Brock (January 6, 2007). "My oh my do we love fry sauce!". The Deseret News.
  5. ^ "mayoketchup Puerto Rico". Retrieved 2016-08-21.
  6. ^ McCluskey, Megan (13 April 2018). "Heinz' New 'Mayochup' Sauce Incites Total Condiment Mayhem". Time. Retrieved 13 April 2018.
  7. ^ Olumhense, Ese (April 12, 2018). "Heinz Teased 'Mayochup', a New Mayo and Ketchup Condiment. A Contentious Online Debate Ensued". Chicago Tribune. Retrieved April 19, 2018.
  8. ^ "Heinz Mayochup". Kraft-Heinz, Inc. Retrieved 22 October 2018.
  9. ^ Maura Judkis (4 October 2018). "How does Heinz's Mayochup stack up against other mayo-ketchup sauces?". The Washington Post. The Washington Post. Retrieved 22 October 2018.
  10. ^ Cassar, Laura (4 May 2018). "Second Brome to open | Fancy Sauce to launch | Estia Greek Street Food expanding". Time. Retrieved 4 May 2018.
  11. ^ John H. Exton (2013). Crucible of Science: The Story of the Cori Laboratory. Oxford University Press. p. 45. ISBN 9780199861088. Retrieved 22 October 2018.
  12. ^ Maria Baez Kijac (2003). The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes. Harvard Common Press. p. 341. Retrieved 22 October 2018.
  13. ^ "Bénédicta". Web.archive.org. Archived from the original on 2009-06-17. Retrieved 2016-08-04.
  14. ^ "Bénédicta". Web.archive.org. Archived from the original on 2009-06-17. Retrieved 2016-08-04.
  15. ^ Leao, Pedro Macedo (2011). Germany: Keys to Understanding German Business Culture. USA: Lulupress. p. 45. ISBN 978-1-4478-6295-6.
  16. ^ "Forsíða | Síminn". Simnet.is. Retrieved 2016-04-30.
  17. ^ "survivinglifeinsweden;". survivinglifeinsweden. Retrieved 2018-02-18.

Further reading[edit]

External links[edit]