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 battleship Richelieu intended to force him to turn back to Casablanca, Bourragué found refuge at Dakar with two cruisers, (flagship), and on 19 September. On 21 September, Vice Admiral Lacroix, formerly Flag Officer of the Force de Raid 1st Light Squadron, who had been on the destroyer when she was damaged at Mers-el-Kébir, was flown to Dakar to replace him. On 23 September 1940, the Anglo-Free French force arrived off Dakar and were greeted with gunshots. The Free French forces attempted in vain to land near Rufisque, southeast of Dakar. During the two following days, "Richelieu", in the position of floating battery