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
Rue de Richelieu soon after. The name was changed to the "rue de la Loi" during the French Revolution; its name was restored to "Richelieu" in 1806. Rue de Richelieu Rue de Richelieu is a long street of Paris, starting in the south of the 1st arrondissement, ending in the 2nd arrondissement. For the first half of the nineteenth century, before Baron Hausmann redefined Paris with grand boulevards, it was one of the most fashionable streets of Paris: It is most notable for scattered coin dealers and currency changers, being near the Paris Bourse, the stock market. It is named for the Cardinal