Back when Derek was traveling to Denver two weeks a month, he and the crew he traveled with became regulars every Wednesday night at small restaurant called Butcher’s Bistro. I was lucky enough to join them a few times and absolutely fell in love with their steak frites. The steak was a ‘steak de jour’ which means they have one or two cuts on the menu each day at market price. You see they are like a nose to tail type of butcher shop/restaurant (instead of farm to table) so the cut varies depending on what they have available. Oh, and when I say nose to tail, I mean it – I even tried cow tongue at this place! The absolutely best steak I have ever had was their 28 day dry aged rib eye. Seriously this place has ruined me for steak at other restaurants, I am always disappointed. And along with the steaks they serve frites and their homemade fry sauce.
Derek and his crew became pretty friendly with the staff and the owner and one time even convinced them to sell him a couple small mason jars of this sauce to bring home for me. Well this sauce today is inspired by their fry sauce. It’s not quite the same as theirs – I bet they make their own aioli – but it’s pretty darn good and has become my favorite fry sauce. In fact, as I write this I am planning to whip up another batch because I’m really craving these grilled potato wedges and this dipping sauce is just the ticket.
Here’s what you need:
This recipe is as simple as just pouring some ketchup, mayo, Dijon mustard, and sriracha into a bowl. One part ketchup to two parts mayo; and just a dash of the others.
And whisking it together. Taste and adjust to your own preferences.
As with most sauces it doesn’t hurt to give it a little rest in the fridge for a bit before you enjoy, but if you’re impatient, or those fries are ready, feel free to dig in.
Those jars in the picture. Those are actually the very same jars that Derek got the sauce from Butcher’s Bistro in!
- ⅓ c ketchup
- ⅔ c mayo (I like Hellmann’s light)
- Dash dijon
- Dash sriracha
- Whisk all ingredients together in a small bowl.
- Refrigerate before serving for an hour or two if you have time but not required.
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