"There's a reason the average American eats 17 pounds of fries every year (per Talker Research). They're delicious, and they go with just about everything. But you can elevate a fry from ordinary to extraordinary with a simple dipping sauce made from just a few common ingredients. The most basic version of fry sauce is mayo and ketchup, but if you want to kick it up a notch, you need to add some pickle juice."
"A smart way to use leftover pickle juice, adding it enhances the savory elements of both the sauce and the fries. It also brightens the flavor from what could be a little flat to something tangier, with more depth. Dill pairs well with potatoes, so if you enjoy that flavor, dill pickle brine makes a great addition. If you want something a little sweeter and more balanced, with a hint of warm spices, try bread and butter pickle brine."
"Fry sauce is not a common condiment, but you will see Mayochup by Heinz in grocery stores. The original fry sauce predates Heinz's version, and Utah lays claim to having invented it. It was the mid '50s when two employees at an Arctic Circle burger joint in Provo, Utah claim to have first mixed ketchup and mayonnaise together. Customers kept coming back and asking for it, referring to it as fry sauce. Eventually, it appeared on the menu under that name."
Fry sauce commonly combines mayonnaise and ketchup in varying ratios to create a dipping sauce for fries. Adding leftover pickle juice brightens the sauce, enhances savory notes, and adds tang and depth. Dill pickle brine emphasizes a dill-potato pairing, while bread-and-butter brine provides sweetness and warm spice notes. Fry sauce roots trace to mid-1950s Provo, Utah, where Arctic Circle employees mixed ketchup and mayo and customers named it fry sauce. Recipes vary widely and may include garlic powder, onion powder, cayenne, paprika, horseradish, or Worcestershire sauce for extra umami.
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