Dip Essentials French Fry Dipping Sauce Recipes
DIP ESSENTIALS: FRENCH FRY DIPPING SAUCE
In the mid-west, they have a dipping sauce that is essentially a combination of ketchup and mayonnaise... I thought I would kick it up a bit with a few more ingredients. This is not just for fries; I really love it as a dip for things like breaded chicken tenders and the like. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Dips
Time 5m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. I like to make my own ketchup, and if you are interested here is the recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1 In addition, I do make my own mayonnaise; however, there are so many recipes on this site for that ingredient, I did not bother to post mine.
- 3. Gather your Ingredients (mise en place).
- 4. Mix all the ingredients together.
- 5. Chef's Note: When I talk about "prepared" horseradish, I am referring to raw horseradish that has been grated, and perserved in a glass jar... NOT horseradish sauce.
- 6. Place in the fridge for 1 or more hours.
- 7. PLATE/PRESENT
- 8. Serve with fries, or whenever you need a break from boring ketchup. Enjoy
- 9. Keep the faith, and keep cooking.
FRENCH FRY DIPPING SAUCE
This dipping sauce is so good you're going to find reasons to use it. It's zesty from the brown mustard and Worchestshire sauce, creamy from the mayo, and a little zing from the chili sauce. Super easy to make and very flavorful, this a great companion to hot, crispy fries.
Provided by Glenda Whisenhunt
Categories Dips
Time 5m
Number Of Ingredients 5
Steps:
- 1. Mix all ingredients in a bowl until creamy.
- 2. Store in refrigerator in a resealable container.
FRENCH FRY DIPPING SAUCE
Back where I lived in eastern Washington, there was a small local burger chain that had great food. They had the best fry sauce ever and this is my souped up version that I started selling on my hotel bar menu. While some folks think the secret ingredient is vinegar, they are only half right. Pickle juice is the real secret. If you think about what goes on a burger, then drips on to your fries and tastes so darn good, it makes more sense then plain old vinegar. But I felt if I was gonna put it on a bar menu, I needed to make it my own. Oh, please, what ever you do, use mayo, not miracle whip. Besides the fact that miracle whip is a crime against humanity, and just plain nasty, the end product wont be the same.
Provided by ROV Chef
Categories < 15 Mins
Time 5m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- mix all the ingredients in a bowl with a whisk to get the lumps out.
- serve with fries, tater tots, on a burger, hot dog, or anything you might put mayo on.
Nutrition Facts : Calories 186.6, Fat 14.8, SaturatedFat 2.2, Cholesterol 11.5, Sodium 491.5, Carbohydrate 14.3, Fiber 0.1, Sugar 6.2, Protein 0.7
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