this post was submitted on 10 Mar 2026
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Sooo, thousand island without the pickles!
It's not like mixing condiments with other condiments is some kind of horrible idea. It often ends up great.
That being said, my personal taste doesn't like something as fatty as mayo on most fried foods, and even then I wouldn't want it mixed with ketchup, and I wouldn't want much. Like, home made tartar sauce in minute quantities with fried fish is acceptable. Some honey mustard sauce (which usually has mayo in it in commercial products) with chicken nugget/tenders is great.
But I've tried most of the fries add-ons. Poutine is okay, but not what I'd order often. Gravy is a meh in general, even as a dipping sauce. I can get behind chili sauce, particularly with cheese, but only rarely because damn that heartburn. But 999/1000, it's going to be ketchup with fries, maybe bbq sauce of some kind. Barring those thicker options, some nice malt vinegar is great. Otherwise, I'll drop some spices and call it done. (I have a habit of freestyling spice blends that are one-offs in small batches, and I did a fry mix that I regret not having the proportions written down for).
But if someone out there likes the po' man's thousand island to dip in? Rock on my fellow human!
Pretty much, yeah. Except a lot of places put pickles or at least pickle juice and still call it fry sauce. I think thousand island can be more complex, however it's not too different and it's semantics. In my mind, fry sauce is always smooth (and may or may not include pickle juice). Anything else isn't fry sauce. In other words, yes.