Dips, sauces, and seasonings instantly elevate your fry offering, bringing fresh new flavor experiences to the beloved menu item. With inspiration from around the globe, a few simple twists can turn ingredients and flavors you already have in your operation into something bold and exciting. Whether you serve a classic sauce straight-up, mix and match, or creatively combine choices into a flight, our flavor ideas can help keep your fries top of mind and always craveable.
Creamy Dips: rich, fatty, and relatively mild in acidity; a great partner to a salty fry.
- Classic/Base: mayonnaise, aioli
- Flavor Twists: Indian Curry mayonnaise; German “fritten” mustard sauce; Indonesian peanut satay sauce; Southeast Asian sambal aioli
Ketchup-Style Dips: Primarily sweet, often with a sour or spicy kick; a vibrant contrast to salty fries.
- Classic/Base:tomato ketchup
- Flavor Twists:Curry ketchup; Philippine banana ketchup; Thai sweet chili sauce; tropical tamarind ketchup; British “Brown Sauce” with dates/raisins
Vinegar & Acidic Sauces: tangy, crisp and acidic; a lighter, bright, and balancing flavor punch to oil-cooked fires.
- Classic/Base: malt vinegar
- Flavor Twists: red wine vinegar; lemon juice; balsamic glaze; Carolina vinegar BBQ sauce; Plum vinegar sauce;
Gravies & Savory Sauces: meaty sauces served hot; thick and savory easily turning a side of fries into a main dish.
- Classic/Base: brown poultry gravy
- Flavor Twists: tomato gravies/sauces (chili, Bolognese); white gravies (sausage gravy; country gravy);cheese-spiked gravies (poutine: disco fries)
Seasonings & Coatings: powdered, dried, concentrated flavors to coat fries directly; can add flavor on its own or pair with complementary sauce/dip.
- Classic/Base: paprika spice blends
- Flavor Twists: Indian Masala fries; Japanese Sichimi Togarashi or Furikake fries, North African Za’atar fries, Chinese Five Spice