Dip Essentials French Fry Dipping Sauce Food

DIP ESSENTIALS: FRENCH FRY DIPPING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. I like to make my own ketchup, and if you are interested here is the recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1 In addition, I do make my own mayonnaise; however, there are so many recipes on this site for that ingredient, I did not bother to post mine.
• 3. Gather your Ingredients (mise en place).
• 4. Mix all the ingredients together.
• 5. Chef's Note: When I talk about "prepared" horseradish, I am referring to raw horseradish that has been grated, and perserved in a glass jar... NOT horseradish sauce.
• 6. Place in the fridge for 1 or more hours.
• 7. PLATE/PRESENT
• 8. Serve with fries, or whenever you need a break from boring ketchup. Enjoy
• 9. Keep the faith, and keep cooking.

FRENCH FRY DIPPING SAUCE

Steps:

• mix all the ingredients in a bowl with a whisk to get the lumps out.
• serve with fries, tater tots, on a burger, hot dog, or anything you might put mayo on.

FRENCH FRY DIPPING SAUCE

Steps:

• 1. Mix all ingredients in a bowl until creamy.
• 2. Store in refrigerator in a resealable container.

HOMEMADE FRENCH FRIES WITH FIVE DIPPING SAUCES

Steps:

• Peel potatoes, then cut lengthwise into 1/3-inch-thick sticks, submerging in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl (more ice isn't necessary) until water is clear. Drain in a large colander.
• Spread potatoes out in a single layer on several layers of kitchen towels to drain, then pat dry.
• While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart pot over medium-low heat until thermometer registers 300°F.
• When oil is ready, increase heat to high and fry potatoes in four batches, stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.) Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to drain. When all potatoes are fried once, cool potatoes to room temperature, about 30 minutes.
• Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.) Transfer with slotted spoon to dry towels to drain briefly, then season with salt and serve immediately, with sauce(s) for dipping.