Fry Sauce - 7 Variations
In the mid-1950s, two teenage boys - Max Peay and Ron Taylor - mixed ketchup and mayonnaise together at the Utah based Arctic Circle restaurant they worked at, they called it Fry Sauce and the rest is history. Since then, there have been many variations of the original 2-ingedient recipe, but most variations start with the same base. Although Fry Sauce is generally found in the west coast, its popularity has slowly made its way all across the country.
Equipment
- 1 mixing spoon
- 1 mixing bowl
- 1 set measuring cups and spoons
- 1 jar or container with cover for storage
Ingredients
- 1 cup Mayonnaise
- 3/4 cup Ketchup
Instructions
This is the original base recipe (see NOTES below for variations)
- Add all ingredients into a bowl and mix thoroughly
- Refrigerate in covered container between uses
Video
Notes
Below are the variations of the base recipe. They are "copycat" recipes of what we believe are the most popular sauces that utilize the base ingredients.
Utah Fry Sauce:
1 3/4 cups Fry Sauce (see above base recipe)
1 Tbsp Dill Pickle Juice
1 tsp Worcestershire Sauce
1 tsp Paprika
1 pinch Salt
Outback Steakhouse Bloomin' Onion Sauce:
1 3/4 cups Fry Sauce (see above base recipe)
2 Tbsp Brown Mustard
2 Tbsp Creamy Horseradish
Red Robin Campfire Sauce:
1 3/4 cups Fry Sauce (see above base recipe)
1/2 cup BBQ Sauce
Freddy's Famous Fry Sauce:
1 3/4 cups Fry Sauce (see above base recipe)
2 tsp Sugar
1 1/2 tsp Yellow Mustard
1 tsp Paprika
1 tsp White Vinegar
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Ground Black Pepper
In-N-Out Burger's Fry Sauce:
1 3/4 cups Fry Sauce (see above base recipe)
2 Tbsp Yellow Mustard
1/2 cup Dill Relish
McDonald's Big Mac Special Sauce:
1 3/4 cups Fry Sauce (see above base recipe)
1/4 cup Sweet Pickle Relish
2 Tbsp Finely Minced Onion
2 tsp Yellow Mustard
2 tsp White Vinegar
1 tsp Paprika
1/2 tsp Salt
1/2 tsp Garlic Powder
1/2 tsp Onion Powder