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
Sauce de Portezuelo of his most famous buildings, Solana del Mar. He also planned the layout of the seaside resort. In 2011 Sauce de Portezuelo had a population of 128 permanent inhabitants and 173 dwellings. Source: "Instituto Nacional de Estadística de Uruguay" Sauce de Portezuelo Sauce de Portezuelo is a resort ("balneario") in the Maldonado Department of Uruguay. The resort is located on the coast of Río de la Plata, about west of Punta Ballena and (by road) east of the resort Punta Negra. To the east it borders the resort Ocean Park and to the north the resort La Capuera, which is