Reviewed: May 4, 2012

Perfect sauce for "Tail Burner Firehouse French Fries" from this site.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 14, 2012

It was the Artic Circle in SLC that created this delicious little wonder & during my 10 year stint there, I drank this sauce like it was mothers milk. We even made salad dressing out of it. Here's my advice. Go 50/50 on the mayo to ketchup ratio. One tablespoon of each. Mix & taste, then figure out which you prefer more of & go from there in a larger batch. You can add a drop of liquid smoke & have it taste exactly like major restaurant chains but that's NOT what REAL Utah Fry Sauce is. If it ain't broke folks......Sometimes, yes sometimes, simplicity IS its own perfection.

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Reviewer:

Michael

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Jan. 18, 2012

This is good. Needed a little more zip to it for me. I added a sprinkle of seasoned salt, 1/8 tsp ground cayenne pepper, and 1/4 teaspoon fry seasoning (from the Amish store).

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Reviewer:

JoniG

Cooking Level: Expert

Reviewed: Aug. 17, 2011

I made this for a Big Love marathon party (we served funeral potatoes, frog-eye salad, carrot salad, jello...) It got mixed reviews from other guests, but I really liked it. You can vary the ratio to your liking (more or less mayo as you please). And some people mixed a bit of chopped pickle relish in it too. I thought it was good for french fries and burgers. I'm from NY, so this was a bizarre looking combination for me. I'm glad I tried it!

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Reviewer:

CookBookBabe

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jul. 10, 2011

Ive always had this with fish sticks since i was a kid...love it!

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Reviewer:

Jen1473

Reviewed: Jun. 18, 2011

Ketchup and Mayo alone is not Utah fry sauce. 2 parts mayo to 1 part ketchup and white vinegar. 1/8 c mayo, 1 1/2 T ketchup, 1/2t white vinegar. (The white vinegar makes it smooth and adds flavor) Thats the recipe! :-)

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Reviewer:

kbearns

Reviewed: Jun. 9, 2011

I can't live without this stuff! Always a must at our barbeques. I have lived in the east where people haven't heard about it and made them love it too! I put a little mustard in mine. It gives it an even better flavor in my opinion.

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Blackfoot, Idaho, USA

Reviewed: Jun. 2, 2011

My brother-in-law is from the Netherlands and this is how he eats his french fries. Gotta say its beyond good and is the only way I eat french fries now.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: May 15, 2011

we loved this dip!

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Reviewer:

minnesotamama

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

Reviewed: May 12, 2011

My Niece, who owns a couple of restaurants uses "Fry Sauce" with fresh snipped or dried Dill Weed mixed in, on her Reuben Sandwiches, in place of "regular" 1000 Island Dressing ... Myself, I sieve a hard boiled egg and a splash of lemon juice mixed with the "Dill Fry Sauce" and use for a shrimp cocktail sauce ... It's pretty tasty as a bread spread for plain old cheese sandwiches also ...

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