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
Cégep de Saint-Jean-sur-Richelieu local non-profit organization. To support the growth of the Cégep de Saint-Jean-sur-Richelieu, the Development fund organizes various fundraising activities, for example an annual golf tournament. Cégep de Saint-Jean-sur-Richelieu The Cégep Saint-Jean-sur-Richelieu is a post-secondary education institution (cégep: College of General and Professional Education) located in Saint-Jean-sur-Richelieu, province of Quebec, Canada. The enabling legislation is the "General and Vocational Colleges Act" The Cégep de Saint-Jean-sur-Richelieu traces its origins to the merger of several institutions which became public ones in 1967, when the Quebec system of CEGEPs was created. Quebec students complete one fewer grade than all other Canadian provinces in total