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
Emmanuel-Armand de Richelieu, duc d'Aiguillon Emmanuel-Armand de Richelieu, duc d'Aiguillon Emmanuel-Armand de Vignerot du Plessis-Richelieu, duc d'Aiguillon (31 July 17201 September 1788), was a French soldier and statesman, and a nephew of Armand de Vignerot du Plessis, 3rd Duke of Richelieu. He served as the Secretary of State for Foreign Affairs under King Louis XV. He was the son of Armand-Louis de Vignerot du Plessis, duc d'Aiguillon (1683–1750), and until the death of his father, he was known at court as the duc d'Agénois. He entered the army at the age of seventeen, and at the age of nineteen was made colonel of the regiment