Fry Sauce

Originating from Salt Lake City, Utah, fry sauce consists of a simple combination of equal parts ketchup and mayonnaise or one part ketchup and two parts mayonnaise. The sauce has a thick, smooth consistency and is characterized by its pink color. Originally, it was invented in the 1950s by Don Carlos Edwards, a chef who first served it in his restaurant called Don Carlos' Barbecue in Salt Lake City. Today, fry sauce is typically used as a dip for french fries or as a condiment for burgers, and some people add extra ingredients to the sauce such as garlic and various spices.