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
Duke of Fronsac Duke of Fronsac Duke of Fronsac (French: "duc de Fronsac") was a title of French nobility, first created by promoting the "seigneurie" of Fronsac to a duchy in 1608, but the title became extinct a few decades later. This title was revived for Armand Jean du Plessis de Richelieu, better known as Cardinal Richelieu, in 1634, surviving until the 19th century. The title of "duc de Fronsac" was first created in 1608 for the House of Longueville, a bastard-cadet branch of the House of Valois. The mother of the first duke, Anne de Caumont (1574–1642), held the lesser title of