Bulk Fry Sauce
Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900, fry sauce was originally popularized in the United States by a chef named Don Carlos Edwards, who served it in his first restaurant, Don Carlos’ Barbecue in Salt Lake City, which eventually became the Utah-based restaurant chain Arctic Circle in the 1950s and it has been a Utah thing since then. When the 2002 Winter Olympics was held in Utah, there was even an official Cloisonné pin commemorating Utah's love for the pink stuff. Since the fifties it has been spreading all over the mountain west. This particular bulk batch of the stuff was photographed in Lincoln County, Wyoming.
Bulk Fry Sauce
Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900, fry sauce was originally popularized in the United States by a chef named Don Carlos Edwards, who served it in his first restaurant, Don Carlos’ Barbecue in Salt Lake City, which eventually became the Utah-based restaurant chain Arctic Circle in the 1950s and it has been a Utah thing since then. When the 2002 Winter Olympics was held in Utah, there was even an official Cloisonné pin commemorating Utah's love for the pink stuff. Since the fifties it has been spreading all over the mountain west. This particular bulk batch of the stuff was photographed in Lincoln County, Wyoming.