Sauces and dips can bring life to and transform any food into delicacy standing for any state, region or snack bar. For most common Jane and Joe, it can twist a usually common snack to a tasty family recipe and its cook, into culinary artist status. Most often, these exclusive sauces happen to be so exceptional and popular that barely anyone would recognize where or who it came from. One example of such recipes would be the fry sauce in Utah. To detail out how well liked fry sauce is it in Utah, you can juxtapose it to how sushi is to the Japanese and kimchi is to Koreans and maple syrup is to Canadians. That is how essential and famous fry sauce is to Utahans.

To understand the secret, fry sauce is merely a formula of 1 part ketchup and 2 parts mayonnaise. Without it, Fries would basically be fried potatoes for the folks who eat it with almost everything.

The fry sauce emerged being a regional flavoring that is said to have been created by the Arctic Circle Restaurant way back in the 1940s. Although the eatery is naught in imparting its original untold recipe, you can choose to create your own if you have interest in some experimenting and you do not plan to pay for the ready to consume sauce.

The recipe is simple and can be created by any grade school kid. You would require four main ingredients to make this sauce: 2 cups real mayonnaise, 1 cup ketchup, dill pickle juice and salt for flavoring. Merely mix the mayonnaise and ketchup together. Once perfectly blended, you can include the dill pickle juice to create the mixture to thin it down a little and to give you that added sweet-sour flavor. You can simply just add the salt to match the flavor of the sauce to your personal liking.

Throughout time, the sauce's popularity has crossed borders and also nations. There are a lot of variations to the fry sauce and a good number of cases it can instantly be judged next to or mistaken for the Thousand Island or Russian dressing.

Occasionally, the fry sauce blend is added with garlic or onion and in place of the dill pickle extract, lemon juice is added. Other types of versions have added cayenne pepper or Tabasco for a spicy tang. You can also find variants that would sometimes have red wine vinegar, balsamic vinegar horseradish sauce or stone ground mustard.

If ever you stay in Utah however, it is excellent to enjoy local practice after that head off to the Arctic Circle (the one true source), Carl's Jr., Crown Burgers, Hires Big H or the Apollo Burger. You can have it as take out or you can get to the local Ogden catering bistro would surely carry fry sauce as one of its menu.

To experience is to believe--so create your own mixture of the fry sauce in your very own kitchen and make your family and guests salivate to what might have been another boring serving of fries. Who is to say if this will start out improving your culinary artist wannabe persona to Rachel Ray standing?

Looking to find the best deal on Ogden catering, then visit www.bistro258.com to find the best Utah Restaurant with amazing catering service.

“Would you like Bleu cheese, French, Russian, Ranch, oil and vinegar, or Thousand Island dressing?” It was a familiar chant I’d hear from waiters and waitresses in restaurants high and low-end– wherever I’d go in the 1970′s.

Some might lament this time in our history as a sort of Dark Age of salads– iceberg lettuce, either crispy or wilted, anemic tomatoes, and a packet or two of saltines that never seemed to make it to their intended consumer fully intact– the thin, clear packaging holding fast to either your fingers or the side of your soda glass thanks to static electricity.

Others might have viewed this time in our country’s life as a sort of Golden Age for thick, creamy salad dressings– some much needed zing and oomph to perk up (or completely drown) the most flaccid of leafy green offerings.

I was strictly an oil and vinegar fellow. I shied away from the heavy stuff because I thought it would make me phlegmy. The Blue cheese dressing my mother preferred made me gag, the French looked like an aged whore with a terrible dye job, and the Russian seemed positively treasonous back then. The Ranch dressing, however, was appealing as it made me think of cowboys in tight jeans who smoked and drank and slept together in bunk houses when they weren’t busy soaping each other up in antique horse troughs. I approached that dressing carefully. I would order a little bit of it on the side. It was for my french fries in case anybody asked.

And what about Thousand Island dressing? It left me completely baffled. I tried to imagine palm trees and tropical fruit and people wearing very little in the way of clothing, but things just didn’t seem right.  The people were always naturally a few shades darker than myself, as if they’d been sunning themselves on some kind of never-ending summer vacation. They were happy and beautiful and exotic. But then they came up with this mayo-based, pickle-and- chili-sauce-infused dressing to represent themselves? It made no sense.

How on earth were you supposed pour Thousand Island dressing over a pineapple?

It just wasn’t tropical in my book. I mean, where were these people from? Which “thousand islands”? Were they Indonesian? Filipino? Bahamian? The French and the Russians would agree with me that Thousand Island dressing was culturally confused. And, since they were so busy entertaining each other, the ranch hands wouldn’t even give it the time of day.

And neither would I. I decided that Thousand Island dressing was just a bad marketing idea and dismissed it from my consciousness, never having gotten to the bottom of this Thousand Island mystery. To me, the Thousand Islanders were sort of like the lost civilization of Atlantis,  only creamier.

Occasionally, the dressing would creep into my consciousness. I’d wonder what made the special sauce on my burger so special. A diner would use Thousand Island dressing to pinch hit for the Russian dressing in my Reuben, but it never ever made it onto my salad plate.

Until now, that is. I’ve given it another chance. My fear of phlegm has cleared up, if you will.

And it’s also due to the fact that I now understand where Thousand Island dressing is coming from. There is nothing tropical about it. Its success can be traced to a thrifty 19th Century New York housewife, a famous stage actress accused of getting a little too hot and heavy with her co-star, and a hotel magnate whose most famous hotel gave its name to another salad.

Thousand Island Dressing

The thousand islands in question are those that exist in the middle of the St. Lawrence river between Ontario, Canada and Upstate New York. In the late 19th Century, these islands existed chiefly for the benefit of the leisured classes.

One family who made its living off of these monied folk was the family La Londe of Clayton, New York. George La Londe, Jr. was a local guide who would take people who could afford to take time of off work around the river, showing them the best places to fish for pike or black bass or build a mansion or a dock for their yacht. On mild evenings, he would treat them to “shore dinners” wherein he would serve his wife Sophia’s special dressing.

At one such dinner, a New York stage actress named May Irwin was so impressed with the dressing that she requested the recipe. It was she who gave the name “Thousand Island” to the dressing. Around the same time, she gave what is believed to be the world’s first on-screen kiss for Thomas Edison. Whether or not her breath smelled of Thousand Island dressing is unclear. Sadly her food journal  (in the 19th century, food blogs were handwritten and not kept online or backed up with Time Machine or Back Blaze) was destroyed in a fire.

Not long after giving Miss Irwin the recipe, Mrs. La Londe gave it to a Mrs. Bertrand, who served the dressing at her hotel where it was tasted by one George Boldt, owner of a local island mansion and, more importantly, the Waldorf Astoria hotel, where he insisted this delightful salad dressing be served.  Clearly, Mr. Boldt loved his mayonnaise-based salad dressings. Thousand Island dressing was a sensation.

Or, at least, it caught on. I’d prefer not to be accused of sensationalism.

Makes about three cups.

Ingredients:

1 1/4 cups mayonnaise

1/3 cup bottle chili sauce

1/4 cup chopped drained pimientos

1 large hard-boiled egg, chopped and sieved.

2 tablespoons Dijon mustard

3 tablespoons finely chopped cornichons or dill pickles

2 tablespoons capers, drained

Tabasco sauce to taste.

Preparation:

Combine everything but the Tabasco sauce in a medium sized bowl. Mix well. Add Tabasco to taste.

Will keep well refrigerated for several days.

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