Fry sauce Fry sauce Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise, with many variations which add additional ingredients to the basic recipe. Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900, fry sauce was originally popularized in the United States by a chef named Don Carlos Edwards, who served it in his first restaurant, Don Carlos’ Barbecue in Salt Lake City, which
The French Chef The French Chef The French Chef is a television cooking show created and hosted by Julia Child, produced and broadcast by WGBH, the public television station in Boston, Massachusetts, from February 2, 1963 to January 14, 1973. It was one of the first cooking shows on American television. The show grew out of a special presentation Child gave on WGBH based on the book "Mastering the Art of French Cooking" which she co-authored. "The French Chef" was produced from 1963 to 1973 by WGBH for National Educational Television (and later for PBS). Reruns continued on PBS until 1989, and were