“One night we took ketchup and mayonnaise and. “We tried all kinds of things during those years just to have fun,” Ron says. Taylor (BS ’67)-mixed ketchup and mayonnaise together at the small Arctic Circle franchise they worked at near 5th North 9th East in Provo. In the mid 1950s, two teenage employees-Max Peay and Ron S. But according to this expert, one thing is clear: a small burger joint in Provo is really the place where “fry sauce” started being a Utah thing. “The basis of mayonnaise and ketchup being mixed together has emerged lots of places lots of times and in lots of contexts,” Eliason says. In sum, there are a lot of fry sauce origins, says Eliason. The book on Utah cuisine, This Is the Plate: Utah Foodways, coedited by folklorists Carol Edison and Lynne McNeill, is due out later this year, with folklorist Michael Christensen penning the fry sauce chapter. Eliason (BA ’92), a BYU English professor and folklorist who’s compiling a book with an entire chapter dedicated an entire chapter to the origins of fry sauce. Though variations of the mixture exist throughout the world, “they don’t have the same history as Utah’s fry sauce does,” says Eric A. And Utahns weren’t alone people from all over voiced the “true name” for the condiment including some Argentines who were quick to claim the sauce as a spin-off of “salsa golf.” Governor Spencer Cox got in on the fry sauce conversation, citing how comedian Jim Gaffigan was looking forward to returning to Utah for the dip.īut the Utah Twitter world responded immediately with some “saucy” tweets of its own to set the record straight about the true name and origin of the sauce.

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