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This is my uncle’s recipe for Fry Sauce, aka special sauce, aka pink sauce. This is an Idaho/Utah specialty and every burger joint between Boise and St. George has their own “secret recipe.”
This one is a restaurant size batch that makes 5 gallons. Scale to what you need, or give it away in quart jars during picnic season. It is great for dipping fries and onion rings and delicious as a burger condiment.
In a 5-gallon food-grade bucket, mix the chili sauce, ketchup, mustard, onion powder, and sugar until well blended. Slowly stir in the sweet pickle relish with its brine. Stir in the mayonnaise until the sauce has a nice even salmon color with no white or red streaks.
This will make 5 gallons or 20 1-quart servings. It will keep in the fridge for up to 3 months.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!