Slideshow: We Eat Every Dipping Sauce at Pommes Frites

Taste the Rainbow
Taste the Rainbow
From pomegranate teriyaki to mango-chili.
The Tomato-Based Sauces
The Tomato-Based Sauces

Barbecue: Smoky and sweet, pretty much what you’re familiar with if you use barbecue sauce from a bottle.

Mexican ketchup: Comes with a red layer and a green layer. The green stuff is super-garlicky green salsa, the red is standard ketchup. They work better together than apart, but you shouldn’t plan on kissing anyone after.

Curry ketchup: This one is kind of fun, if you like your fries with a sweet Indian touch.

Irish curry: You might see this stuff as a condiment option at fish and chip shops. It’s a little salty and not super-flavorful, but might tap into some kind of nostalgia for some folks.

Sundried tomato: This creamy dipping sauce is quite salty, with some dried herbs in the mix. Not a ton of tomato flavor.

The Herby Sauces
The Herby Sauces

Dill lemon: Very mild, with not much lemon flavor. Basically just mayonnaise with some dill mixed in.

Pesto mayo Though it seems like pesto should work well without the mayo, a respectable amount of actual pesto flavor manages to sneak through.

Roasted garlic: Sweet, with a decent amount of roasted flavor.

Horseradish: This is some pretty tame horseradish.

Rosemary garlic: Sure, there's a ton of rosemary flavor, but this is far too sweet.

Flavored Mayos
Flavored Mayos

Wasabi Mayo: A decent wasabi taste but a sweetness that sort of seems put of place. Potent but hardly aggressive.

Sweet Mango Chutney: Not at all bad, but much more sweet-and-spicy than anything identifiable as mango.

Black truffle: HELLO, truffle oil. Totally dominant in an unpleasant way. You'd have to really love truffle oil to want this much of it.

Smoked eggplant: Super smoky, the smoke flavor is much stronger than the eggplant. Kind of nice in a mayo-mixed-with-babaganoush way.

Wild mushroom: Mushroom flavor too weak to add anything other than a kind of earthy and kind of rubbery-bit way.

The Cheeses and Mustards
The Cheeses and Mustards

Dijon: Classic French-style Dijon; makes the nose flare a little, definitely has some bite but also a smooth, creamy mustard texture.

Parmesan pepper: Peppercorny, a little sweet, reminiscent of peppery Caesar salad dressing.

Cheddar: Florescent orange nacho cheese dip. you dip, and it fossilizes that fry-indentation; you know that cheezy, semi-gluey texture.

Honey mustard: Very sweet, more candy than mustard.

Blue cheese: Thick wall of blue cheese, not the runny kind; you must apply some force as you poke through with fry. Sweet, not very tangy, throat-coatingly creamy.

The Weird Ones
The Weird Ones

Curry Ketchup Especial: In both of these, the mayonnaisey parts and the other element (here, curry ketchup) stay separate...

War Sauce: ... and the raw onion dominates just about everything.