Catsup is the most popular French fry topping in the U.S. in my experience. Lots of places will give it to you even if you don’t want it. When I was in Europe, mayonaise was the condiment of choice; and it was good. Anyone who’s been to a DopeFest at Ye Olde King’s Head knows I like salt and vinegar on my chips. It seems to me that different regions have their own condiments that are more or less ‘automatic’.
Then there are ‘special request’ condiments. In California people who requested Thousand Island dressing for their chips were more likely to get it than not. Some people like to dip their fries in ranch dressing. Like the Thousand Island eaters, they are likely to get their dressing. I had a friend who would mix up a bizarre concoction of ranch dressing, Worcestershire sauce, steak sauce, and some other stuff for his fries.
Something I’ve noticed here in the PNW is that many places will automatically give you a small container of tartar sauce with your fries, or at least ask you if you’d like some. Nothing strange about tartar sauce and fries. It has the mayo as preferred by Europeans, and it has relish like 1000 Island. Works for me. And yes, I’ll dip my fries (the ones that aren’t drenched in salt and vinegar) in my tartar sauce when I have fish and chips. The fish is eaten with salt and vinegar, and there’s no sense letting the tartar sauce go to waste. I’ll be most Americans who have eaten fish’n’chips have eaten fries with tartar sauce. As I said, there’s nothing strange about it.
What’s strange (to me) is that the custom seems to exist outside of chip shops. Go to the corner burger stand and you’re likely to be offered tartar sauce. Before coming to the PNW I never heard of tartar sauce being offered with fries. (Outside of fish’n’chips places, that is.)
When I lived in Utah 8 years ago, all the restaurants (fast food, Training Table, etc) had what they called “fry sauce”. Some sauces were spicy, others seemed to be just ketchup mixed with mayonnaise. I’m not sure if that’s a regional thing, I had never seen it before. I do miss the Training Table sauce a lot. When Mr. beckwall goes back to Utah, he brings back some TT sauce in a Tupperware container!
I didn’t think I’d like the fry situation in Europe, but OMG was it ever tasty, especially the places in Belgium and the Netherlands that had variously flavored mayonnaises. Yummmmmy! I think the tartar sauce idea sounds good, too.
It may be primarily a regional thing, but here in Southwest Michigan, I know a few people that order tarter sauce with their fries, and a couple that get mad when the restaurant doesn’t have any!
I LOVE tartar on my fries. My husband got me hooked when we were dating. Like vinegar on your fries highlights you as a UKer or at least from Canada, we get noticed for being from Washington. We’re not from E. Warshington, but close enough.
I have no problem with ketchup, and I can see tartar sauce working if you’re having fish too, like fish ‘n’ chips. But my favorite dippin’ sauces for fries are sweet barbecue sauce and honey mustard.
The Training Table sauce is just hickory BBQ with Mayo, it’s just a matter of getting the proportions right. I think it’s 3 parts BBQ to one part Mayo.
I don’t like ketchup. (A gasp from the crowd!) I’ll cook with it, but I don’t like it by itself.
I’ve been eating fries with tartar sauce for years; mostly a holdover from when I used to order fried clams at Friendly’s restaurants & HoJos. However, it’s still my favorite fry sauce.
If I get loaded fries (cheese, bacon, etc.) somewhere, then I’m ok with ranch, but I’d prefer tartar sauce or nuthin’.
Never seen anyone try tartar sauce on their fries up in Montreal, but I guess it’s just a matter of time. Never seen ranch or thousand-island dressings either.
For me, it has to be mayo.
Sure, sometimes I’ll feel like ketchup, especially with McDonald’s fries, but there are some kinds of fries that just need mayo.
Or for a ton of fun, make a sludgy ketchup-mayo mess to dip your fries in. Mmmmm.
Tartar sauce? A good one is nectar from heaven. It’s my condiment of choice for chips / fries, closely followed by garlic mayo. But the tartar sauce has to be good and stiff - not that runny muck you get from supermarkets.
The Germans can do a mean Pommes Frites. I’ve mentioned it before, but sometimes they serve them up with awesome warm homemade sauces. You might get the usual Mayo or Ketchup, but you could also get mit Zigeunersoss (“Gypsy sauce”- a warm, paprika, sweet and sour sauce with chunks of fresh peppers, onions, and tomatoes.) or mit Champignonsoss (“Mushroom sauce”- A warm, rich, beefy gravy with sliced fresh mushrooms.).
