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
Anne de Richelieu queen on 21 November 1671. Anne de Richelieu did not have a bad relation to Madame de Montespan, but actually contributed to a cordial relationship between Montespan and the queen; during the temporary estrangement between the king and Montespan in 1675, Anne de Richelieu brought about a meeting and a reconciliation between the queen and Montespan, for which the king expressed his gratitude toward her. She also had a cordial relationship to Madame de Maintenon. Her husband was the lover of Françoise de Dreux who, during the Affair of the Poisons (1679-82), was convicted for attempted murder on her. Anne