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
French ironclad Richelieu ship was very low, a little above . The ship measured overall, with a beam of . "Richelieu" had a maximum draft of and displaced . "Richelieu" was given two propellers by Henri Dupuy de Lôme to make her more maneuverable for ramming. She had two Indret 3-cylinder horizontal return connecting rod compound steam engines, each driving a single propeller. Her engines were powered by eight oval boilers. On sea trials the engines produced and "Richelieu" reached . She carried of coal which allowed her to steam for approximately at a speed of . "Richelieu" was initially square rigged with