Mayonnaise on French Fries?? | Page 3 | The Boneyard

Mayonnaise on French Fries??

Is Mayonnaise an acceptable dippy sauce for fries?

  • Yes

    Votes: 59 35.1%

  • No

    Votes: 88 52.4%

  • This is actually a thing???

    Votes: 21 12.5%
  • Total voters
    168
JMick said:
There's nothing to settle. Aioli isn't made with mayo. People might call it aioli if it's made with mayo, but that doesn't make it true. There's not supposed to be any egg in aioli.
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bendm said:
You’re an aioli purist. From wiki- “Purists believe aioli should not include egg, but nowadays, egg or egg yolk is the usual emulsifier. Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli.”

I’ve never had an aioli without egg yolk/mayo. I’d like to try it one day.
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Yeah, it's a distinction without a difference. Almost everything labeled aoli at restaurants and bars has egg and I'd wager quite a few of them use a cheaper oil than any type of olive oil.
 
StllH8L8ner said:
Cheese fries and gravy. A great 2am snack at Penny’s Diner after drinking all night in Sono. When I was much younger that is…
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Poutine is damn good when real cheese curds are used.
 
I've never even accidentally mixed the two, and there have been hundreds of opportunities. . . . . . . . . . . . . . . . . . now I'll have to.

Tell Me More Sheldon Cooper GIF by CBS
 
I was at Max Downtown yesterday for happy hour and a guy next to me asked for a full tub of mayonnaise to dollop on his oysters.

I figured it was one of you sickos on here, but I didn’t say anything because I’m afraid of conversation with grown men who wear sandals in April.
 
.-.
JMick said:
There's nothing to settle. Aioli isn't made with mayo. People might call it aioli if it's made with mayo, but that doesn't make it true. There's not supposed to be any egg in aioli.
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This is one of many issues about which I am a pedantic a s s but every time my wife says she made an aioli I remind her that technically she just mixed some crap with mayo. I’m sure she loves hearing it.
 
Some Frank's red hot or Tabasco sauce sprinkled on fries is nice, then dunk them in ketchup. I like the ketchup/Mayo mix too, starred doing that in Colombia. I also put chili and/or melted cheese on fries. BBQ sauce works well too. Fries are versatile as the Belgians have REPEATEDLY shown. They do well in gyros or even pair as a side to pizza. Lots of countries have their own sauces that go well with fries, I even tried chimichuri with fries.

imno1 said:
A great fry requires no sauce
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Sprinkle it with some ground paprika and hell ya. I mean, tons of different spices and herbs can be sprinkled on prior to cooking, I've done curried fries even. Let's not forget sweet potato fries too.
 
Last edited:
FfldCntyFan said:
If it lands us the French kid I'm all for it.

Otherwise, mayo sucks.
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I’d only eat it if landing the French kid was riding on it. And then I’d expect free season tickets for life hahaha.
 
.-.
husky429 said:
I'm a vinegar guy. Picked it up from my upstate NY folks.
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I will occasionally do this using malt vinegar, particularly with fish and chips. Picked it up in the UK.

Mayonnaise is just wrong. Not ranch dressing on pizza wrong, but still wrong.
 
storrsroars said:
I was going to say that honey mustard is the worst condiment on Earth, but then someone mentioned tartar sauce on fries and I just vomited in my mouth.
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Which is pretty much the same as eating tartar sauce on fries so…
 
.-.
Fishy said:
I believe in letting people choose their own condiments without judgement. Except for the guy who said tartar sauce. That guy is a freak.
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Its just mayo and relish.... mostly mayo. Also it apparently fits the definition of aioli based on other posts.

So why single out tarter sauce? Its the condiment of choice for fish sticks. Does anyone disagree with the usage of tarter sauce on fish sticks? Probably very few. Furthermore a fish stick is basically a french fry where the potato is substituted with fish.

So in summary everyone agrees with the usage of tarter sauce on french fries assuming the potato is in fact fishy.
 
willie99 said:
C'mon man, it's a Belgium / French thing. We're Americans, even if off the boat
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Just remember, those salt of the earth, fully assimilated Americans also created this:
www.pghcitypaper.com

Altoona Hotel Pizza: The slice with yellow cheese from Central Pa. you’ve never heard of

Pennsylvania is home to a lot of obscure and unique styles of pizza. Philadelphia has tomato pie, Northeastern Pa. has Old Forge Pizza, and Beaver County has Ohio Valley Pizza. Now, meet one of the most obscure pizza styles ever documented: Altoona Hotel Pizza.
www.pghcitypaper.com www.pghcitypaper.com
 
MexicoHusky said:
Its just mayo and relish.... mostly mayo. Also it apparently fits the definition of aioli based on other posts.

So why single out tarter sauce? Its the condiment of choice for fish sticks. Does anyone disagree with the usage of tarter sauce on fish sticks? Probably very few. Furthermore a fish stick is basically a french fry where the potato is substituted with fish.

So in summary everyone agrees with the usage of tarter sauce on french fries assuming the potato is in fact fish.
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One has to like sweet pickles to agree with you. I love all sorts of pickles, but sweet and bread & b, utter pickles do not pass these lips. This is why, while I love the concept of a Chicago dog and even bought sport peppers to make them at home, I cannot have an authentic one as the flourescent green relish has got to go.
 
storrsroars said:
One has to like sweet pickles to agree with you. I love all sorts of pickles, but sweet and bread & b, utter pickles do not pass these lips. This is why, while I love the concept of a Chicago dog and even bought sport peppers to make them at home, I cannot have an authentic one as the flourescent green relish has got to go.
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What do you put on fish sticks? I dont think there's a rule that prevents you from making tarter sauce with another type of pickle relish
 
storrsroars said:
One has to like sweet pickles to agree with you. I love all sorts of pickles, but sweet and bread & b, utter pickles do not pass these lips. This is why, while I love the concept of a Chicago dog and even bought sport peppers to make them at home, I cannot have an authentic one as the flourescent green relish has got to go.
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Nope. Agreed. I kill dill, full sour, half sour etc…. Bread and butter? Worst thing on earth. It’s like someone actually said “ how can I really screw up a cucumber”
 
.-.
storrsroars said:
I haven't eaten fish sticks since junior high. One of the many never-mentioned benefits of not having had kids.
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I’ve avoided it with daughters 20 years apart in age. It ain’t hard.
 
Chin Diesel said:
Yeah, it's a distinction without a difference. Almost everything labeled aoli at restaurants and bars has egg and I'd wager quite a few of them use a cheaper oil than any type of olive oil.
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I mean they taste totally different. I'll die on this hill. Other people basta**izing it doesn't change what it is. If everyone started calling tater tots French fries I wouldn't suddenly agree with them.
 
.-.
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