When Mama made her famous Fry Sauce, we’d beg her to make her special seasoning too. When the fries would come out hot and fresh, she’d dust ‘em with a coat of her secret blend. Most times that wasn’t enough for us, so we’d add a few extra layers to make it just right. But we always made sure to leave just enough so we could use it for chicken tenders and corn on the cobb. Those were the days.