FRY SAUCE
Go to any burger joint in the Midwest and ask for fry
sauce, and you’ll get a little tub of pink, creamy goo to dip
your fries in or slather on your burger. At its most basic,
it’s a mix of mayo and ketchup. I like to liven mine up
with a few spices and some pickle juice.
MAKES ABOUT ⅔ CUP
½ cup mayonnaise, preferably homemade (here)
2 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon kosher dill pickle juice
1 teaspoon sugar
Pinch of cayenne pepper
Combine all the ingredients in a bowl and whisk until
smooth. The sauce will keep in a covered container in the
fridge for up to 2 weeks.