I'm big on experimentation when it comes to sauce for chips. Mayo is a good starting point (especially homemade), but I also love honey mustard, BBQ sauce, ranch sauce... and anything else clever people come up with. Tartar sauce. Anything.
I'll sometimes dip my chips in tartar sauce if I'm having fish and chips (after drenching them in malt vinegar). Also, mushy peas.
BBQ sauce on chips is pretty awesome too.
I also like mustard on chips, but I'm fond of mustard in general and champion it as the superior condiment to its tomato-based counterpart! This annoys my wife to no end! :)
Mustard on chips! I don't think I've ever tried that. British mustard is much more concentrated than American mustard, though, so I must admit I don't feel inspired to try it here.
I ask waiters for A1 Sauce to put on my French fries (chips). I don't care for ketchup, which is the default around here. Other diners think this is weird.
Would also accept HP Sauce, which is almost never available.
Vinegar would be worth a try, but if a place doesn't have A1 Sauce, they're unlikely to have vinegar available.
My favorite was Heinz 57 Sauce in the old days, but Heinz changed the flavor around 1980 and I lost interest.
I am the son of a Scot and an Illinois farm girl, so my experiences of food are a little distorted from the norms of U.S. Suburbia.
I am presuming you care about my opinions on these matters, which may be presuming too much.
This sounds weird, but when passing by diners I have the tendency to peek at the condiments at their tables. Condiments can say a lot about an eatery. ;)
My wife is from Pennsylvania, where Heinz rules supreme. Suggest an alternate ketchup while in PA and you might find yourself in a pickle--no pun intended.
Here in Chicago we have some gastropubs that make their own ketchup. One in particular has a ketchup that's been described as "cold marinara sauce", which is not intended as a compliment.
Edited at 2014-05-09 02:39 pm (UTC)
Gravy on chips is my new favourite. Being such a southerner, I only tried it last week and I'm hooked.
Gravy on chips is brilliant. I don't have it enough.
(Also, your icon. SO HOTTNESS MUCH WOW)
See that crisp flavour question is harsh. Unless we're specifically talking about Taitos Cheese and Onion, the finest on this or any other planet.
Best accompanied by a Pan Galactic Gargle Blaster?
Although I went for ketchup on crisps, I have to confess a fondness for mayonnaise. I picked that up in the RAF, where so many people had acquired the taste while serving in Germany that it was often served up as an option.
Salt and vinegar crisps are an abomination unto all that is holy and I cannot understand how so many people like them. But I an clearly in a minority in this respect.
I'm afraid all the salt-and-vinegar-crisp-lovers are just secretly rejoicing that there are more salt and vinegar crisps for them.
I confess my taste in crisps is pretty much defined by, "Is there a packet of crisps available? Brilliant!" But given a choice, I'm partial to a nice plain pack of ready salted.
I went with ketchup because I'm used to it more than the rest - but I usually have both ketchup and mayo, with (ideally) fries covered in salt and vinegar. And the best flavour of chips is "other people's" ;)
And the best flavour of chips is "other people's"
That's true! I think this also goes for crisps, to a lesser extent. But there's nothing like nicking someone else's piping hot chip from their plate, is there. ;)
There's a place here whose big thing is chips. Lots of house-made dips. Really inventive and tasty options. We should go next time you are here.
Yes, yes we should. That sounds like a very good idea.
But never the Dutch invention of patatje oorlog (war chips), which involved mayo, ketchup, satay and onions. And possibly mustard. I'm just not that brave.
Surely that is also too much weight for chips to bear. Do they not simply go soggy and collapse under all that goop?
My favorite crisp flavour is All-Dressed.
I think it is an entirely Canadian creation, but I think it is Salt & Vinegar, Sour cream & Onion, Barbecue and Ketchup all in one flavour.
That sounds fantastic. I will seek it out the next time I'm in Canada.
Salt & vinegar must be applied IN THE CHIP SHOP whilst chips are at their hottest.
Everyone knows that the best chips are those that have been nicked from someone.
This is an ultimate truth of chips.
As I walked past the chip shop, two coppers walked out eating chips...!
I was a coward but all I can think about is HOW MUCH BETTER chips would taste if nicked from a copper...or a Judge!
YESSSS I bet those chips would've been ambrosia.
I've never heard of Nowt! Am I missing something?
Well, other than long conversations with a Northern English colleague, no. :P
"Nowt" == nothing.
I was recently introduced (in the UK, not in the US!) to chips and curry. Total nom, and I think I prefer it to rice!
I've not tried that! I'm putting it on the list right now.
I almost forgot !
Clive cooks a thick tomato sauce with smoked lardons ( think bolognaise thickness and herbs and goodness). When it is almost ready I go to the chip shop and run home with very hot, very salty/ vinegary chips and the sauce is poured over. Everything has to be as hot as possible.
Oh wow, that sounds amazing. That recipe definitely has to be tried. Thank you!