Fry sauce is Utah's culinary love letter to all things fried. It's just a simple mix of ketchup and mayonnaise for dipping your fries, but the combo is surprisingly delicious.
While the base is straightforward, many restaurants and chefs put their own spin on it, adding ingredients like garlic, pickle juice, or hot sauce to create unique flavor profiles.
Utah fry sauce officially debuted in the 1950s at Arctic Circle. It was reportedly created by Don Carlos Edwards, but some say it was made by two teenage Arctic Circle employees.
What started as a local favorite has become so ingrained in Utah's food culture that even national chains with no roots in Utah offer it to meet local demand.
Fry sauce is also popular in Idaho, Oregon, and Washington. There are lots of special sauces that share the same DNA as fry sauce, and grocery stores often carry versions of it.