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 stopped fighting the enemy for three years. In April 1943, Captain Lambert replaced Captain Deramont as commanding officer. After two-and-a-half years in tropical waters without docking, a shipyard overhaul was badly needed. In the Brooklyn Navy Yard, the hull was scraped and repaired, the starboard outer shaft was straightened, and the inner shaft was replaced – ordered from Bethlehem Steel, delivered and fitted in June. The three ruined barrels of "Richelieu"s upper main battery turret were replaced by barrels previously fitted on (the second ship of the "Richelieu" class, which was staying at Casablanca). The fourth barrel from "Jean Bart"