Fry sauce

Idaho's famous fry sauce fulfills the need for a zesty dipping sauce that goes well with the state's abundance of potatoes and finger steak nibbles. According to The Washington Post, variants of fry sauce come from Latin America, including those from Chile, Argentina, and Puerto Rico as well as Salt Lake City (the kind that is most comparable to Idaho's). Idahoans, on the other hand, claim the creamy pink sauce as their own. According to KCRW, many people won't eat a burger and fries without them. According to 103.5 Kiss FM in Boise, it is perhaps the most consumed condiment in the state.

The sauce is quite easy to prepare, according to The Recipe Critic, who combines mayonnaise and ketchup with paprika, onion or garlic powder, cayenne pepper, or spicy sauce, and a dab of salty pickle juice. A few years ago, Heinz started marketing Mayochup with a comparable flavor profile. Authentic fry sauce devotees criticized its arrival, yet it works well as a prepared alternative.