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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8252460" data-attributes="member: 19675">When I was in my second year of college, our dining facilities started using a different oil for derp frying French fries, onion rings, tater tots, etc.  I don’t know what it was, but it was supposedly “healthier” than the oils they’d been using before.  All I know is that, while the fries had a nice texture, absolutely no seasoning would stick to them.  You could drag a freshly plated fry through a mound of salt, and it would just taste like a hot, unseasoned potato.(And since they weren’t using something fancy like Yukon Golds, that’s pretty much the dictionary definition of bland.)So I started making a french fry dipping sauce from the available condiments.  Originally, it was catsup, yellow mustard, A-1 steak sauce, and tabasco and black pepper to taste.  It was damn good, and was quick adopted by several of my friends.Eventually, though, I settled on a 1:1 ratio of A-1 and yellow mustard, and cut out the catsup.  I still use a bunch of Tabasco & black pepper.I have occasionally had to substitute other ingredients when A-1 wasn’t available.  Heinz 57 was reasonably good, and I suspect most thick steak sauces would work.  (Not Worcestershire- too thin.)  BBQ sauce worked alright as well.In extreme circumstances, I have even been forced to sub blue cheese or ranch dressing for the A-1 (and more Tabasco & black pepper than normal) and found the results to be decent, if not exactly scratching the itch.All that said, I do occasionally just use malt vinegar on my fries, especially if I’m eating fried battered cod or some other fried seafoods, like clams.  The Brits got that combination right, IMHO.</blockquote>

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