Products Used in this Recipe

Tricolor Fries with Trio of Sauces


For the BBQ Sauce

  • 1 ½ cups tomato ketchup
  • ½ cup apple cider vin
  • ¼ cup Worcester sauce
  • ¾ cup packed light brown sugar
  • 2 Tbsp yellow mustard
  • 1 Tbsp paprika or to taste
  • 2 tsp onion powder
  • 2 nectarines quartered
  • 1 tsp ground black pepper or to taste 4 garlic cloves, minced
  • ½ cup water

For the Banana Ketchup

  • 2.5 tablespoons vegetable oil
  • ½ cup finely chopped yellow onion
  • 1 tablespoon minced peeled ginger
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground allspice
  • 2 cloves garlic minced
  • 1 jalapeno stemmed, seeded and minced
  • 1 tablespoon tomato paste
  • 2 cups ripe bananas mashed until smooth
  • ½ cup white wine vinegar
  • ½ cup packed light brown sugar
  • 3 tablespoons soy sauce
  • 2 tablespoons dark rum optional

For the Truffle Mayo

  • 2 eggs
  • 2 cups oil
  • 2 tbsp truffle shavings or 1-2 tsp truffle oil
  • ½ tsp of Dijon mustard
  • 1 tbsp lemon juice


For the BBQ Sauce

  • Cook everything down for 30 min and blend together

For the Banana Ketchup

  • Heat the oil in a small saucepan over medium heat.
  • Add the onion and cook, stirring until softened, about 5 minutes
  • Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute.
  • Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute
  • Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
  • Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool.
  • Refrigerate in an airtight container for up to 2 weeks.

For the Truffle Mayo

  • Place the eggs, oil, truffle, lemon juice and Dijon in a jar.
  • Using a hand blender, blend until thickened and creamy.

For Garnish

  • Fry the trio-fries after all sauces are made.
  • Serve!

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