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
Triple portrait of Cardinal de Richelieu of Cardinal Richelieu", now in the Louvre Museum. Bernini had adopted a similar method for his 1636 "Bust of King Charles I", using a triple portrait by Anthony Van Dyck, and it is possible that Van Dyck's triple portrait of Charles I may have influenced Philippe de Champaigne's triple portrait of Cardinal Richelieu. The painting was donated to the National Gallery, London in 1869 by the English antiquary and museum administrator Sir Augustus Wollaston Franks. Triple portrait of Cardinal de Richelieu The Triple Portrait of Cardinal de Richelieu is an oil-on-canvas painting by French artist Philippe de Champaigne, completed c.1642.