After spending a lot of time in Utah last year, my husband got really into what he calls “fry sauce.” While I usually just throw a bottle of ketchup on the table when I make fries, I decided to be less lazy and up my burger-night game.
This recipe comes from Pirate’s Pantry, first published by the Junior League of Lake Charles, Louisiana, and was submitted by Mrs. Edwin DeWeese. It was originally listed as a salad dressing, but I modified the recipe a bit so that it ended up being a perfect sauce consistency (see notes below). This sauce offered a great balance of creamy, slightly sweet, tangy, and savory. I whipped it up, and the entire crew gave it a resounding thumbs-up.
Rotisserie Come Back Dressing
Ingredients
- 2 cloves garlic pressed
- 1 small onion grated
- 2 tsp prepared mustard
- 2 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 cup mayonaise
- salt to taste (about 1 tablespoon)
- 2 tbsp water
- 6 dashes Louisiana hot sauce
- 1/2 cup Wesson oil
- 1 tbsp black pepper
- 1/4 cup chili sauce
- 3/4 cup ketchup
Instructions
- Combine all ingredients in a blender or small mixing bowl. Will keep for weeks in the refrigerator. Serve on green salad or head lettuce.
As always, I am posting the recipe as it was published, but I did make a few modifications to make it more fry sauce and less salad dressing.
- I did not use the vegetable oil at all. That kept the consistency of a sauce, instead of diluting it to a thinner dressing.
- As such, I adjusted the seasoning to about 3/4 of a teaspoon and pepper each. Even if I did use the oil, one tablespoon of salt would probably have been way too much in my opinion.
- I only used half a small onion.
- I think this sauce tastes a lot better after it has time for the flavors to meld, so I suggest making it ahead if you can.
Sounds great, I’ll have to try this but will use my Scorned Woman hot sauce.
Let me know if you like it! The kids went bananas for it.