Last week, I had lunch at somewhere I’ve wanted to eat for ages, Stephen Terry’s The Hardwick. We were in Abergavenny for the annual Food Festival at which I ate and drank more than is ever advisable. So much so, that upon returning, I had to spend an entire day in a vegative state, recovering.
Monday, 10 September 2012
I recently heard about ‘Fry Sauce’ on an episode of Man versus Food. Originating in Salt Lake City, and specific to the state of Utah, this ketchup-mayonnaise condiment is used in a number of ways, as a sauce in burgers, as a dip for fries and even as a dressing for salad. Although the bog standard version is simply one part ketchup to two parts mayonnaise, on the program it was mentioned that most burger joints have their own closely guarded recipes, with various additional bits and bobs.
Inspired, I knocked up my own version, and even if I say so myself, as a burger sauce or dip for fries, it's frigging superb. Tangy and spicy yet smooth. It’s very moreish, which is unfortunate, because as you’d expect from the lurid orangey-yellow colouring, it’s absolutely filthy and used indiscriminately will no doubt expand your waistline at a rate of knots. But whoever said burgers were healthy anyway, eh? Get stuck in.
Here’s my recipe: -
Dan’s Fry Sauce
Makes enough for 4 burgers
1 Tbs French’s classic yellow mustard
1 1/2 Tbs Heinz ketchup
2 Heaped Tbs Helmans mayonnaise
1 Tsp Colman’s English mustard
2 Heaped Tbs finely chopped gherkins or cornichons,
2 Dashes Tabasco
Dash Worcester sauce
Grind of Pepper
Method - Tres basic this one, just mix everything together in a small bowl.
The photo models a generous splurge of my fry sauce under a rather nice, thick, Donald Russell burger, and a not so great bun – I'd have preferred a brioche style, but it’s all I could lay my hands on.
Don’t judge me.
If anyone bothers to make some and tries it as a salad dressing, I’d be interested to know if it works.