Posted on 04/23/2024 2:55:15 PM PDT by DallasBiff
There are so many options that you might feel a little overwhelmed. Nearly every franchise has its own ranch sauce, but who has the best — or, more importantly, the worst? What about those perfect-for-everything, crave-worthy dips that have achieved near cult status? Don't fear, intrepid orderers. We've rounded up our most and least favorite fast food condiments, ranging from those loaded with horseradish to avocado to buttermilk. Whether you're just a casual dipper or an absolute sauce slatherer, we've found something for every nugget, fry, and pizza crust out there.
(Excerpt) Read more at tastingtable.com ...
When the manager is there it's 25 cents per pack, if the manager is not there I get 3 free packs.
There is nothing better than Burger King buffalo sauce, to dip carrots or celery.
Flame away.
Based on global consumption it would be fish sauce, light soy, then ketchup... in that order.
Not a fast-food sauce, but nothing beats the tangy zip of Miracle Whip.
I’m partial to the Arby’s secret sauce myself.
My family loves Cane’s sauce.
Never tried the Culver’s cheese sauce. Definitely will try it next time I’m there.
The homemade Remoulade sauce at Manatee Grill in Ft. Pierce, Fl. is the best on the planet, hands down.
I’ve never seen one since, but that franchise had the best fast-food burgers and sauce I’ve ever tasted.
Churchville MD?
Yankton SD
I remember Arctic Circle in Oregon many years ago. I looked it up and it seems to be a chain with most locations in Utah these days. They were good burgers.
How does Arby’s Sauce not make the list?
The Gino Giant.
Open Pit BBQ Sauce is my submission.
I like Maggi Sweet Chili Sauce.
Used to love Arby’s 3 Pepper sauce.........not sure they even make it anymore.
Yep. I just got the Arby’s fish sandwich special. Loaded up on the pepper sauce. Good stuff.
I worked at an Arctic Circle, yes we had very good sauce, the burgers were fantastic, and the cold drinks were spectacular. We had an “old school” machine that added fizz and just the right of water, to make Coke like you remember it. I also started out going in early and peeling, and making fries, par boiling them. I was only 15, but at 16 I became the Chief Cook, no bottle washing please. It was a family affair, we would have two girls on the counter, me cooking, and someone in back prepping and cleaning up. We were faster than McDonalds, with just 4 people. The girls took orders in their heads, yelled them back, and I cooked the proper things.
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