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My spouse likes to dip his into honey mustard or sometimes nacho cheese.
I like to dip mine into ranch sauce or homemade Fry sauce if I have the ingredients.
The recipe I use for my fry sauce is this in case anyone was curious...
½ cup mayonnaise
¼ cup ketchup
½ teaspoon Worcestershire sauce
2 teaspoon red wine vinegar or use pickle juice, apple cider vinegar, lemon juice, or horseradish
1 teaspoon season salt or add garlic powder or onion powder to taste
Pour all ingredients into a bowl and whisk until combined. Keep refrigerated for up to 1 week.
What is your fave?
Last edited by beckerd2; 04-03-2024 at 09:49 PM..
Reason: abc
1/ unadulterated (nothing added but a touch of salt)
2/ catsup with a shot of Tabasco
3/ malt vinegar (English style)
4/ with a touch of salt & black pepper
5/ with a touch of garlic salt
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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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.
French Fries? I use See Baby Ray's barbecue sauce. For deep fried zucchini and the like, no dip, just salt. For fried chicken strips malted apricot jam with mustard.
I know it's polarizing but love the aioli style used for Belgian frites, a garlicky mayonnaise.
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