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 ship Diadème (1756) took part in the Bataille du 13 prairial an 2 in June, taking the in tow. She was eventually broken up in 1797. French ship Diadème (1756) Diadème was the lead ship of the "Diadème" class 74-gun ship of the line of the French Navy. On 17 March 1757, along with the 64-gun , she captured , commanded by Captain Robert Roddam, off Saint-Domingue. In 1780, under Dampierre she was part of La Motte-Piquet's squadron, along with , and . She took part in the naval operations in the American Revolutionary War under de Grasse, notably fighting at the Battle