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Saturday, June 9, 2012

Fry Sauce: It's Good with Everything

We're lucky to have very accomplished foodie friends—people who can not only eat but cook, and cook much better than we could ever dream of cooking. One is Susie Middleton, queen of all that is fast, fresh, and green. Another is Martha Holmberg. Martha, a former editor of Fine Cooking magazine, just published a book on crêpes that will make you want to eat crêpes for the next year.

Lately, we've been enjoying Martha's recipe for fry sauce. We'd never heard of this luscious, slightly spicy condiment until we read the article; now we slather it on everything from Martha's sweet potato fries to roasted asparagus to grilled zucchini. We figure it would make a wonderful substitute for Russian dressing in a Reuben sandwich (or, in Ruth's case, seitan sandwich). We figure it would be good with just about anything.

As grilling season fires up, we're looking forward to making a lot of fry sauce. Try it yourself—it will make your summer delicious!

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