Now I'm not an original Utah native, but my wife is, and after marrying her and moving to Utah, I've learned a lot about the state and its people. There’s a rich history behind the tangy-savory-creamy concoction, Christensen says, and it starts in the 1940s with a chef named Don Carlos Edwards. Regardless, there are a couple basic foundational ingredients, namely mayonnaise and ketchup, and these are generally in a 2 to 1 ratio. These days you can buy it in grocery stores or get it out of pumps in restaurants just like ketchup or better yet, make your own at home. Utah's Treasure Fry Sauce #BaptizeYourFries Utah's Treasure Fry Sauce #BaptizeYourFries. https://www.onegoodthingbyjillee.com/utah-fry-sauce-a-state-culinary-treasure Regardless, there are a couple basic foundational ingredients, namely mayonnaise and ketchup, and these are generally in a 2 to 1 ratio. Edwards got his start in Salt Lake City through a food cart, serving hamburgers, fries, and cold drinks to hordes of customers who would wait in line for his fare, which isn’t much different from the popularity of mobile dining today. While it's easy to make homemade fry sauce, you won't be able to exactly replicate Arctic Circle's sauce. From this base, let your fry sauce imagination wander... you might like to add/substitute: Fries are the perfect excuse for Utah Fry Sauce. Fries are the perfect excuse for Utah Fry Sauce. Basic ingredients: 1 cup mayonnaise 1/2 cup ketchup or a mixture of barbecue sauce or chili sauce Anyway, once you get your base, your imagination can take your fry sauce in a million different directions. There is no one single simple official recipe for fry sauce, but there is a lot of debate and there are many variations. Actually the disagreements start before that, as some people use chili sauce or barbecue sauce instead of ketchup and some don't like the 2 to 1 ratio and come up with their own. There is no one single simple official recipe for fry sauce, but there is a lot of debate and there are many variations. Which is to say, a lot. While Edwards was a hit at fairs and rodeos across th… If we could drain the Great Salt Lake and fill it with fry sauce, we would. Put everything together in a bowl and mix. And if there is one thing I've learned, it's that in Utah, we love fry sauce. Luckily, the company sells it by the bottle at Arctic Circle restaurants. But we can make our own, and it will be more delicious. We got the Utah's Treasure Fry Sauce website up and running before we had any products to … Then the disagreements start. Wikipedia credits Don Carlos' Barbecue in Salt Lake City (which became Arctic Circle) with starting the fry sauce craze back in the day. Heinz, a half-century or so late to the fry sauce party, recently started marketing Mayochup, which is kinda sorta similar to the base fry sauce. -- One half cup ketchup (or chili sauce...some even add barbecue sauce), -- 1 to 3 teaspoons dill pickle juice (taste after mixing in each spoonful), Note: some people swear by sweet pickle relish instead of dill pickle juice. Utah-based burger chain Arctic Circle claims to have invented fry sauce in the 1940s. In fact, in Utah, people put fry sauce on fry sauce. Ingredients 1 cup mayonnaise ½ cup ketchup 1 (0.53 ounce) package McCormick® French Onion Dip Seasoning Mix 2 teaspoons chopped pickles Utah fry sauce, not to be confused with Asian stir-fry sauce, is a simple combination of ketchup and mayonnaise popular in Utah restaurants and across the Mountain West as a simple dipping sauce for french fries and sometimes spread on burgers and sandwiches. Almost as much as we love Martinelli's, Mitt Romney and talking about the good old days of the 2002 Winter Olympics. Fry Sauce 101.

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