Do you fancy fry sauce? At its simplest, fry sauce is a no-fuss, 50-50 mix of mayonnaise and ketchup. Depending on where you go and who you ask, though, there can be a whole lot more to it than that.
This recipe spices things up with flavors of garlic, dill, red and black pepper and yellow mustard.
Fry sauce isn’t just a favorite at home, though; the mayo/ketchup combo, and slight variations of it, are enjoyed in almost every corner of the globe.
Arctic Circle Original Fry Sauce
Fast-food chain Arctic Circle lays claim to the invention of fry sauce as we know it (at least stateside). In the 1940s, Salt Lake City chef Don Carlos Edwards began mixing together ketchup and mayo and urging customers to try it; when he opened Don Carlos’ Barbecue in 1950 and served his burgers and fries slathered in the stuff.
When the restaurant converted to an Arctic Circle in the 1950s, the chain kept the sauce, and an American classic was born.
In the heart of Mississippi, you’ll find folks dipping their fried foods in a concoction called “comeback sauce” – a mixture of mayonnaise and chili sauce, rather than ketchup.
Another cousin of fry sauce is the New Hampshire-born Russian dressing, made with mayo and ketchup along with pimentos, chives, horseradish and spices.
Don’t let the name fool you, though – Russian sauce doesn’t appear anywhere near authentic Russian food.
Across the pond, the British enjoy seafood dishes with Marie Rose sauce – a mayo/ketchup blend flavored with Worcestershire sauce, lemon juice and black pepper, similar to a classic cocktail sauce.
Argentina and Chile
Salsa golf – literally “golf sauce” – is enjoyed in Argentina and Chile. Its 1920 invention is credited to Argentinian physician, biochemist and Nobel Prize-winner Luis Federico Leloir, who, bored with mayonnaise, asked his waiter to bring him whole host of condiments with which to experiment.
Leloir found the combination of mayo and ketchup to best complement his prawns – and invented the first-known ‘fry sauce’ in the process. In Chile, red wine and olive oil are sometimes used in place of tomato to create renehonaise.
Belgium and the Netherlands
Cocktailsaus takes the mayo/ketchup base and adds paprika, enjoyed by those in Belgium. Riche (“rich”) sauce is a variant made with finely chopped onion and spices.
Offered in cafes throughout Brazil, rosé sauce is mayonnaise, ketchup and, sometimes, a dash of hot sauce.
Colombia and Venezuela
The Colombian and Venezuelan “pink sauce,” or salsa rosada, is common in both countries, even packaged commercially. It’s a go-to there for burgers, fries and chips – some bags even come with a packet of salsa rosada taped to the side!
Rot Weiss (red white), a popular German condiment, is sold in toothpaste-style tubes; when squeezed, it dispenses ketchup and mayonnaise, unmixed, into a red-and-white ribbons – think classic Aquafresh, but with fry sauce instead of toothpaste.
Italy and Spain
Seafood dishes in Italy and Spain are often served with salsa rosa, a pink sauce of, you guessed it, ketchup and mayo.
And now, the good ol’ U.S.A.’s contribution to the fry sauce conversation.
Enjoy the fancy sauce!
Do you have a family recipe for fry sauce, or a regional variation we missed? Let us know!