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
Chef brown sauce was typically paired with bland foods such as potatoes because its natural tendency is to overpower its neighboring tastes. The sauce also usually made its most abundant appearances during the winter months with hearty meals like stew and beef. Brown sauce was especially popular throughout the British empire in the late 1800s, but it also had influences in Ireland and other European countries. The Chef brand was originally established in 1921 with a variety of products from pickles to Barbeque sauce. The founder, a man by the name Will Woods began by making vinegar and barbeque sauces all throughout Ireland.