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
Emmanuel-Armand de Richelieu, duc d'Aiguillon of Brie. His marriage in 1740 with Louise Félicité de Brehan, daughter of the Comte de Plélo, coupled with his connection with the Richelieu family, gave him an important place at court. Upon the death of King Louis XV's mistress, Madame de Vintimille, in childbirth in 1741, the king's best friend (and the duc d'Agénois' uncle), the manipulative Duke of Richelieu, began to cast about for another candidate to fulfil his royal friend's desires, as he did not want Madame de Vintimille's older sister, Madame de Mailly, to regain the king's affections. He eventually decided upon the younger sister of