French Fry Dipping Sauce

"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."
photo by mailbelle photo by mailbelle
photo by mailbelle
Ready In:
1 cup




  • 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.

Questions & Replies

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  1. 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!
  2. wow...i really didnt like this... i made it exactly according to the recipe and there was waaay too much mayo...
  3. I made this and found it terribly boring. Seriously, it's ketchup and mayo with a little smokey tobasco. Sometimes the sum is greater than the parts, but not in this case. And the pickle juice did nothing but thin it out. The result was a drippy, sweet sauce with a bare tingle of heat.
  4. 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.
  5. This was good but it needed something else- I added a teaspoon of horseradish sauce and that was the kicker! Consider that at your restaurant! Michele


<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>
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