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
Louis de Gramont, 6th Duke of Gramont Louis de Gramont, 6th Duke of Gramont Louis of Gramont (29 May 1689 – Battle of Fontenoy, 11 May 1745) was Duke of Gramont and a French general in the War of Austrian Succession. He was the son of Marshal of France Antoine V de Gramont and Marie-Christine de Noailles (1672–1748), daughter of Marshal of France Anne-Jules, 2nd duc de Noailles. On 11 March 1720 he married Geneviève de Gontaut (1696–1756), daughter of Marshal of France Charles-Armand de Gontaut, duc de Biron (1663–1756), and had three children. He became Duke of Gramont after the death of his elder brother Antoine