It's because of a truck stop in my hometown that I always look for something more compelling than ketchup to dip my fries in. Eagan's was a burger joint that was all about the fries. It would have been a sin not to order the "frenchie gravy"; a side of (very nice) fries served with what was nothing more than some slightly dressed up brown gravy out of can. This is not that.
This is a multi-dimersional-buttery pool of hotness to dip all sorts of things, probably best paired with roasted chicken or steamed lobster. Well, and some fries, of course.
habanero butter sauce
adapted from Bon Appetit
PLEASE NOTE: you will need to start this at least 12 hours before serving
10 habanero chiles, seeded and chopped (WEAR DISPOSABLE GLOVES)
1 orange bell pepper, seeded and chopped
zest of 1 orange
4 T tequila, divided
1 clove of garlic
1 c apple cider vinegar
2 t cornstarch mixed with 2 t water
4 T unsalted butter
salt to taste
In a blender: all peppers, zest, 2 T tequila, 2 t salt, garlic. Puree and pour into a bowl. Cover with and let ferment for at least 12 hours.
Pour the mixture back into a blender and add vinegar, remaining tequila and 2 t of salt. Puree until as smooth as possible and strain into a saucepan.
Over medium heat, stir in the cornstarch mixture, whisking until thickened. Add in the butter and constantly whisk until smooth and thickened. Adjust seasoning to your taste and serve warm.