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 homes." In May 1966, her show won a Primetime Emmy Award for Achievements in Educational Television – Individuals. The August 27, 1968 episode of "The French Chef" (rerun from an episode sometime in 1965) ended with the unexpected collapse of an Apple Charlotte. The October 31, 1971 episode of "The French Chef" (on its ninth anniversary) was the first U.S. television show to be captioned for deaf viewers. The show was produced by Ruth Lockwood and directed by Russell Morash, Russell Fortier, David Griffiths and David B. Atwood. Film composer John Morris wrote the 2nd theme song of The French