Utah tops in condiments

While visiting your lovely state last week, I was delighted to see the front-page article about fry sauce (Jan. 6). I've never heard of fry sauce before, but the description fits what my family mixed up for years to serve with fried breaded shrimp. We called it "gunk." I had never seen it offered at any seafood restaurant, but the creamy mayo offset by the tangy ketchup perfectly complements the crispy sweet shrimp. Nice to see that Utah is at the top of the culinary heap when it comes to condiments.

Ann Carter

Oakland Park, Fla.