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
Armand-Emmanuel de Vignerot du Plessis, Duc de Richelieu and was twice Prime Minister of France. He was born in Paris, the son of Antoine de Vignerot du Plessis, 4th Duke of Richelieu, and of his wife, Adélaïde de Hautefort. His father was the son and heir of King Louis XV of France's favourite, Armand de Vignerot du Plessis, 3rd Duke of Richelieu (1696–1788). Known by the courtesy title of "comte de Chinon" during the lifetime of his distinguished grandfather, he was married on 4 May 1782 at the age of fifteen to Alexandrine Rosalie Sabine de Rochechouart-Faudoas (17689 December 1830), a hunchbacked child of fourteen. Immediately after the