If this part of the country has a special food that is unique, I feel fry sauce could be a contender. When I talk about Idaho’s special food, you probably think potatoes, or in Utah it might be Jell-O. But when it comes to something we feel is common and the rest of the country might not know about, then I think fry sauce is pretty special.
You either love it or hate it.
I love it.
It's a combination of tangy, creamy and savory. For me, it is actually a comfort food.
I thought it was simply a mayo and ketchup mixture, but I was wrong. There is more to it than two plops and a stir. Now, I’m not trying to give the impression that there is something mysterious and complex about making fry sauce. As much as I enjoy it, it is still, after all, just a dip.
Just like with many other recipes, a few ingredients can make all the difference in flavor. So, if you still feel that potatoes are our special food, then fry some up and serve them with this tasty dip on the side. And I’m sure there is a gelatin mold somewhere that could use a bit of fry sauce.
Belle’s Fry Sauce
¼ cup mayonnaise
2 tablespoons ketchup
1 teaspoon vinegar
½ teaspoon ground black pepper
½ teaspoon seasoned salt
Hot pepper sauce (optional)
Whisk all ingredients in a bowl. Add a couple drops of hot pepper sauce if desired. Serve chilled.
Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author, including the recently released "Everyday Vegetarian," and a novelist. Her website is at talesofthedinnerbelle.com.