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 his ship remain under the French flag, otherwise he had to scuttle her, determined to escape what he considered a British trap. Against the advice of "Gouverneur Général" Cayla, who considered this departure as a desertion, he decided to return to Casablanca, on 25 June, escorted by the destroyer "Fleuret", which had accompanied "Richelieu" for five days. Rear Admiral Plançon warned the "Admiral Afrique", Flag Officer at Casablanca, that ""Richelieu" and "Fleuret" have left Dakar, steering probably towards you". Being notified of this movement, the British Admiralty, fearing "Richelieu" would return to France, ordered and to leave Gibraltar to intercept