Easy French Fry Dipping Sauce Recipe | All Things Mamma (2024)

FAQs

What do people dip french fries in? ›

French fries are often salted, and are served with a variety of condiments, notably ketchup, curry, curry ketchup, curry sauce, hot or chili sauce, mustard, mayonnaise, salad cream, honey mustard, bearnaise sauce, remoulade, tartar sauce, tzatziki, garlic sauce, fry sauce, burger sauce, ranch dressing, barbecue sauce, ...

What is French fry sauce made of? This fry sauce is made with a 50/50 ratio of mayonnaise and ketchup with a few added ingredients for flavor: apple cider vinegar, mustard, pickle relish, hot sauce. There are other recipes for fry sauce with a different ratio of mayo and ketchup, and additional ingredients.

Mayo is the go-to fry dip in Belgium, France, and the Netherlands where they call the sauce fritessaus (fries sauce); it's a little sweeter and less fatty than your typical Canadian mayo. There are loads of other funky variations on mayo, like remoulade from Scandinavia: mayo seasoned with pickles and spices.

fry sauce is always a good choice. Mayonnaise, spicy brown mustard and honey. Hot sauce and honey. Sriracha and ketchup.

Estimates suggest that the average American eats nearly 30 pounds of fries each year. When it comes to enjoying a side of fries (or a full plate, let's be real) at a restaurant or at home, ketchup tends to be the default dipping sauce for most.

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

Mayonnaise is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce, Mahón, in Menorca, Spain.

Other Names

Mayonnaise and ketchup. Put them together and you have a condiment that is known by a number of names across the globe, including Russian dressing, hamburger sauce, and salsa golf. But all of those sauces are just imposters. Ask anyone from the state of Utah, and they'll tell you that's fry sauce.

Which condiment is most likely to come with an order of French fries? ›

Often served with ketchup or mayonnaise, they are popular as a side dish in restaurants, or as a street-food snack purchased at an Imbissstand (snack stand). Since the 1950s, currywurst has become a widely-popular dish that is commonly offered with fries.

The acidic, sweet-and-sour flavor of the ketchup complements fries' salty seasoning, while its consistency allows it to stick to them. However, just because ketchup is the most popular dip for fries doesn't mean it's the only one people like.

4. Mayonnaise on French fries: It's called pommes rot-weiß, French fries served with a dollop of ketchup and mayonnaise, and it's the only way to eat French fries, really.

We Dutch use a lot of different condiments with our fries. Think of your basic Mayo and Ketchup, but also something we call Curry, Joppiesaus or Peanut sauce (more on that later).

Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called 'Andalouse' that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well.

Mayonnaise is actually the traditional French fry dipping sauce. If you venture to Belgium or France and order fries from a street vendor, you'll likely find that a dollop of mayo accompanies most orders.

"A dish without any contrasting textures or flavors gets boring after a few bites," says Coucquyt, who broke down the three elements that make the beloved pairing so perfect: the crunch of the fry with the cream of the soft serve, the drastically different temperatures, the balance of salty vs. sweet.

How did ketchup and fries get together? We just began to experiment, some dipping their fries in ketchup in the late 1800s, but the trend didn't take off in America until the 1940s. As the early fast food restaurants grew, so did the desire to dunk our fries in that tasty red sauce.