Batch 08: Small Fries Episode – Pittsburgh Remoulade

In This Batch…

The best way to eat leftover fries is with a fancy-schmancy dipping sauce. It makes them feel less like leftover fries and more like something you actually want to ingest. Especially when you use my trick for reheating leftover fries: stick them under the broiler. Works every time (not even 60% of the time, like a full 100% of the time).

When I make a dipping sauce at home, I usually start with a mayo base. I learned how to eat fries with mayo from my dad and even though I live in the land of Heinz Ketchup, I prefer to dip in mayo — sometimes nothing at all if the fry is just that good. Leftover fries usually aren’t…

Make It!

This easy dipping sauce is perfect to fancy up leftover fries. It’s great to spread on sandwiches, like a big ol’ Pittsburgh fish sandwich, too.

Yields 1 Serving
Prep Time5 mins
2 tbsp Mayo (you can make your own, but come on, this is for reheaded fries…)
½ tsp Garlic, minced
½ tsp Rosemary, finely chopped
1 tbsp Pickes, finely chopped
¼ tsp Paprika
1 dash Ground cloves
Salt and pepper to taste
Pickle juice (for thinning as needed)

Add all ingredients to a bowl and mix. Season with salt and pepper to your liking. If the remoulade is too thick, add some pickle juice to thin it.

Selected Links from This Batch

Eat With Your Eyes

Pittsburgh Remoulade Sauce

Chopped rosemary for a Pittsburgh Remoulade by FryDaysInPGH  Paprika used in Pittsburgh Remoulade sauce by FryDaysInPGH

Ingredients for Pittsburgh Remoulade by FryDaysInPGH

Dipping fry in remoulade sauce

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