Favorite fry dip?? (Gob, ketchup, salt, garlic)

[TRlaura]

Originally Posted by CrowGirl

+1, but very light on the salt.

No salt, just malt... Maybe a bit of pepper though.

[don6170]

Originally Posted by beckerd2

What do you like to dip your fries into?

I love ketchup and used to use large quantities with my fries. Then, I looked at how much sugar is in it and cut way back. (There is a great picture out there, with an empty ketchup bottle filled with the typical amount of sugar in it.). I sometimes mix in some yellow mustard.

[twinkletwinkle22]

1-Mayo
2-Aoli
3-Ketchup
But if near a boardwalk it's vinegar and salt (very little salt) the best!

Why is there no restaurant chain specializing in fries? I eat there often
is it the fat? the salt? those are in every food served, just hidden

[DubbleT]

Used to do mayo mixed with a dash of tobasco way back in the day. Nowadays it's usually honey mustard, malt vinegar, or just plain ol' salt with no sauce. Never catsup.

[ChessieMom]

Nothing. I like my fries naked.

[kyle19125]

Originally Posted by twinkletwinkle22

1-Mayo
2-Aoli
3-Ketchup
But if near a boardwalk it's vinegar and salt (very little salt) the best!

Why is there no restaurant chain specializing in fries? I eat there often
is it the fat? the salt? those are in every food served, just hidden

If ever in NYC make a beeline to Pommes Frites. It's fries heaven!

https://www.pommesfritesnyc.com/

[Nonchalance]

Fry sauce? Mayo, sriracha, ketchup, and horseradish, salt, pepper, dash white vinegar.

[I Am Woman]

Either just Tabasco sauce or ketchup with Tabasco sauce. A little off topic but homemade salsa for onion rings.

[burdell]

Originally Posted by kyle19125

If ever in NYC make a beeline to Pommes Frites. It's fries heaven!

https://www.pommesfritesnyc.com/

I was gonna mention this but didn't know if it was still there. Is it the same as the one that used to be on 2nd Ave? Always stopped there when it that part of town, good stuff!

[RogueMom]

Originally Posted by Hemlock140

The best we have had is the Beer-cheese dip at Red Robin. I managed to make my own by making a butter/flour roux,
then added half & half, beer (IPA), Worcestershire sauce, a little Dijon Mustard, heated in a pot then added shredded sharp cheddar. I didn't measure anything but it did taste great, just not the same as the restaurant version.

This sounds really good, but I think I would go with an amber lager rather than an IPA on this recipe.

I make a beer/cheese soup, and the relative "honey" sweetness of the lager ( I use Sam Adams Boston lager) really makes it.

I'm going to try your recipe.

Sometimes I also like my fries with a side "dip" of chocolate shake.