We haven’t been to Southern California in a little over 3 months now. That means that the In-n-Out withdrawal, the so-called “out-n-out,” has finally set in. Luckily for us, with AK‘s creativity and SP‘s methodicalness, we have a temporary solution until our next visit West. Or South. Wherever there’s burgers.
We’ve tried a few different ways of making what we miss most: animal style fries. People like the burgers and all, but for us, it’s all about that extremely saucy, super oniony fry mixture that gets our motors running. There are some serious bummer recipes out there that basically say that Thousand Island dressing is the same thing. They’re wrong. Here’s the closest we’ve come:
THE RECIPE FOR THE SOUSE:
- 1 cup Hellmann’s Light Mayo
- 1/2 cup (or a little extra) Ketchup
- 3 Tbsp sweet pickle relish
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp sugar
- 1 tsp cider vinegar
Basically you mix all of it and set it in the fridge for a couple hours for maximum impact. But making it looks a little funny.
Ok, so the sauce is made. The next important part is the umyum. This part is even more tricky than mixing the sauce because it requires patience, varying temperatures, and a keen eye. We’ll leave the eyeball part to AK.
Ok. Now it’s time to build our animal fries. We may be a bit sacrilegious because we aren’t using cheese, but then again, we can’t source In-n-Out fries either. So this can only be a temporary fix.
Please feel free to try the recipe and give us your feedback!
Man it feels good to type up some stuff again. Catch you on the flip-flop?