Ingredient Notes
The Basics – Ketchup, mayonnaise, fresh garlic, red onion, and fresh lime juice are things you probably already have on hand. Fresh garlic and lime juice really do make a difference! Creole Mustard – Don’t worry, you can find Creole mustard at most major American grocery stores (Zatarain’s is widely accessible and inexpensive). It is really uniquely flavorful and so good; if you’re looking for a great ground mustard, this is one of the best options. Walmart also makes a surprisingly good stone ground mustard. Capers – If you are wondering (or ever have, or will now that I’m bringing it up) what capers are, they’re little buds from the caper bush, which grows in the Mediterranean. The buds are plucked off the bush before they can bloom and then they are pickled. They’re salty and mild and add a similar flavor to dill pickles, only a little more subtle and complex (hence the grown-up dipping sauce). If you can’t find capers, dill pickles would do in a pinch. Cayenne Pepper – A little bit adds a kick of flavor without too much spice. If you’re worried about heat, start with a little less than a quarter teaspoon of cayenne pepper and then, after you’ve mixed everything together, add a little more until the sauce is as spicy as you’d like it.
Instructions
Serving Suggestions
In addition to the diner-style fries, you could try it on:
Oven Steak Fries Sweet Potato Fries (the honey-lime dip is awesome, but just in case you feel the urge to mix it up) Crispy Coconut Chicken Fingers Crispy Shoestring Onions Spread it on buns of Smash Burgers Use it as a sandwich spread, especially hot turkey, roast beef, or corned beef sandwiches Omit the ketchup and use lemon juice instead of lime juice for a crab cake remoulade
Can I make this ahead of time? Yep. This dipping sauce is best when it’s had a chance to chill and allow the flavors to blend. Mix it up when you’d like and use it up within 7 days.
Did You Make This?
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