Prep 5 mins
Cook 0 mins
Back where I lived in eastern Washington, there was a small local burger chain that had great food. They had the best fry sauce ever and this is my souped up version that I started selling on my hotel bar menu. While some folks think the secret ingredient is vinegar, they are only half right. Pickle juice is the real secret. If you think about what goes on a burger, then drips on to your fries and tastes so darn good, it makes more sense then plain old vinegar. But I felt if I was gonna put it on a bar menu, I needed to make it my own. Oh, please, what ever you do, use mayo, not miracle whip. Besides the fact that miracle whip is a crime against humanity, and just plain nasty, the end product wont be the same.
- 177.44 ml mayonnaise
- 59.14 ml ketchup
- 7.39 ml TABASCO® brand Chipotle Pepper Sauce
- 14.79 ml pickle juice (kosher dill)
- mix all the ingredients in a bowl with a whisk to get the lumps out.
- serve with fries, tater tots, on a burger, hot dog, or anything you might put mayo on.
Very good! Cracked up about the Miracle Whip! You could not be MORE right! That stuff is nasty! The pickle juice is the "magic" that gives it the right kick! Well that and the fact that you don't use Miracle Whip!
wow...i really didnt like this... i made it exactly according to the recipe and there was waaay too much mayo...
YUMMO as Rachel Ray would say. I grew up in a small town in Eastern WA as well & then in Ogden, UT, their fry sauce was awesome. However, this recipe is soooooo much better.