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Every fry tastes like a loaded baked potato when dunked into the creamy new bacon chive mayo dipping sauce at Granville Moore’s.

“Bacon is like ‘the little black dress’ of the culinary world,” says head chef Teddy Folkman, who created the delicious dip with the help of his sous chef, Stephen “Chappy” Chapman. “It is versatile,” Folkman says. “You can use it for just about anything.”

The pair had toyed with the idea of a rendered pork belly fat dipping sauce before deciding on an infusion of crispy applewood bacon instead. Folkman wants you to taste the bacon the minute the sauce hits your tongue, so he grinds rendered smoked bacon in a robo coupe after draining and cooling it. Folkman tried several batches to get the right proportions of bacon, chive and mayo for the recipe. It’s a delicate balance, he says: “You don’t want it to taste like bacon mayo nor chive mayo with bacon in it. We wanted it to taste like bacon chive mayo.”

Since debuting the new dip earlier this summer, Folkman says the kitchen cranks out about 448 servings of the stuff each week.

If you find yourself craving some creamy bacon chive goodness but just can’t make it over to H Street NE, Folkman has been kind enough to share the recipe:

2 cups heavy mayonnaise
1/4 cup crispy applewood smoked bacon finely chopped
3 tablespoons of finely chopped chives whisked together.

While you might be successful in replicating the sauce at home, I bet the stuff will seem a little lonely without its soul mate: Granville’s salty double-fried frites.

Feeling saucy? Tell us about your favorite condiment at hungry@washingtoncitypaper.com

Photo by Samantha Le