Fry sauce

Fry sauce is a regional condiment served with French fries. It is usually a combination of one part ketchup and two parts mayonnaise. When spices and other flavorings are added, it is similar to—but thicker and smoother than—traditional Russian dressing and Thousand Island dressing. In the United States, fry sauce is commonly found in restaurants in Washington, Utah, Idaho, and Oregon, as well as available by mail-order. Occasionally other ingredients such as barbecue sauce are substituted for ketchup, and other variations (created independently of the Utah version) exist outside of the United States.

In the United States and anglophone Canada

The Utah-based Arctic Circle restaurant chain claims to have invented fry sauce around 1948. Arctic Circle serves fry sauce in its restaurants in the western United States. Many other fast-food restaurants and family restaurants in the region, such as Carl's Jr, Crown Burgers, Apollo Burger, Astro Burger and Hires Big H, also offer their own versions of the sauce. Some variations include chopped pickles, chopped onions, and shredded cabbage. Utah franchise locations of McDonald's also carried fry sauce until 1997. Many other national fast food restaurants in Utah and nearby states serve fry sauce.

Fry

Fry or Fries may refer to:

Food and cooking

Businesses and organizations

Places

Fish fry

A fish fry is a meal containing battered or breaded fried fish. It typically also includes french fries, coleslaw, hushpuppies, lemon slices, tartar sauce, hot sauce, malt vinegar and dessert. Some Native American versions are cooked by coating fish with semolina and egg yolk. Fish is often served on Friday nights during Lent as a restaurant special; such a menu offering is sometimes "all you can eat" and occasionally family style (serving dishes brought to and left at the table). Beer is a common beverage of choice to accompany a fish fry. A fish fry may include potato pancakes (with accompanying side dishes of sour cream or applesauce) and sliced caraway rye bread if served in a German restaurant or area.

A Shore Lunch is traditional in the northern United States and Canada. For decades outdoor enthusiasts have been cooking their catch on the shores of their favorite lakes.

Juvenile fish

Juvenile fish go through various stages between birth and adulthood. They start as eggs which hatch into larvae. The larvae are not able to feed themselves, and carry a yolk-sac which provides their nutrition. Before the yolk-sac completely disappears, the tiny fish must become capable of feeding themselves. When they have developed to the point where they are capable of feeding themselves, the fish are called fry. When, in addition, they have developed scales and working fins, the transition to a juvenile fish is complete and it is called a fingerling. Fingerlings are typically about the size of fingers. The juvenile stage lasts until the fish is fully grown, sexually mature and interacting with other adult fish.

Growth stages

Ichthyoplankton (planktonic or drifting fish) are the eggs and larvae of fish. They are usually found in the sunlit zone of the water column, less than 200 metres deep, sometimes called the epipelagic or photic zone. Ichthyoplankton are planktonic, meaning they cannot swim effectively under their own power, but must drift with ocean currents. Fish eggs cannot swim at all, and are unambiguously planktonic. Early stage larvae swim poorly, but later stage larvae swim better and cease to be planktonic as they grow into juveniles. Fish larvae are part of the zooplankton that eat smaller plankton, while fish eggs carry their own food supply. Both eggs and larvae are themselves eaten by larger animals.

Sauce

In cooking, a sauce is liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Greeks.

Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid components than liquid. Sauces are an essential element in cuisines all over the world.

Sauces may be used for savory dishes or for desserts. They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like bechamel and served warm or again cooked and served cold like apple sauce. Some sauces are industrial inventions like Worcestershire sauce, HP Sauce, or nowadays mostly bought ready-made like soy sauce or ketchup, others still are freshly prepared by the cook. Sauces for salad are called salad dressing. Sauce is made by deglazing a pan which are called pan sauces.

Sauce (disambiguation)

Sauce is a liquid condiment or accompaniment to food.

Sauce may also refer to:

Place names

See also

Saucer pass

The saucer pass is an ice hockey technique in which the puck is passed to another player such that it flies in the air like a flying saucer. This makes the pass very difficult to intercept by opposing players but it will still land flat on the ice making it simple to control for the receiving player. The saucer pass is widely used nowadays due to the difficulty of intercepting it. It requires a high degree of skill to perform a saucer pass to a team member while also making it difficult for an opposing player to intercept it. The typical height used for a saucer pass depends on the number of opposing players surrounding the player initiating the pass. If the pass is in front of the goal within a few meters, it usually raises a maximum of 30 centimeters above the ice level. In the case of a "torpedo attack"—a saucer pass covering tens of meters, often starting from the passer's defensive zone—the pass can easily rise over 3 meters from the ice to avoid being captured by an opposing player's glove (capturing a pass with a stick above one's own shoulder level or above goal height is prohibited close to a goal).