While the recipe for fry sauce originally popped up in a New Orleans cookbook published back in 1900, a chef by the name of Don Carlos Edwards popularized the condiment at his Salt Lake City-based restaurant called Don Carlos' Barbecue in the 1950s. For those you wondering what fry sauce is, it is a simple concoction made with two parts mayonnaise and one part ketchup. Some people who dislike the tartiness and sweetness of ketchup may find the subtleness and lightness of fry sauce more enjoyable than the tomato-based sauce that can be found in every restaurant across the country.
While the sauce is typically served with french fries, fry sauce also is known as a condiment used to compliment tostones (fried plantain slices). While fry sauce is widely popular in Utah, it also has many fans in South American countries like Brazil, Argentina, Chile, Uruguay and more. Residents in these countries know the dipping sauce as salsa golf rather than fry sauce.