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 battleship Richelieu her off the Canary Islands, and the French Admiralty, fearing that the battleship would join the British , summoned Captain Marzin to return to Dakar, which he did, arriving on 27 June, shadowed by , as HMS "Hermes" had left. "Richelieu" was moored in the roadstead in order not to be blocked in the harbour, a correct decision as the British naval attack on Mers-el-Kébir, Algeria, showed. Moreover, some cargo ships under British flag having been seized, Captain Marzin arranged that they be moored on either sides of "Richelieu", but primarily on port, to protect the battleship from an aircraft