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
Terry French (chef) degree from Scottsdale Culinary Institute in Scottsdale, Arizona, followed by apprenticeships in European, continental, and Asian cuisine. French has served as Corporate Chef, Executive Chef at several restaurants, Executive Chef at Emma's Rotisserie in Somers Point, NJ and Rebel Catering based in Egg Harbor Township, New Jersey. In 2012, Chef French was invited to participate in the Food Network’s Extreme Chef program, which takes competitors out of the kitchen and into the most extreme locations in the world. French was named champion of Extreme Chef. In 2013, French, as owner and Executive Chef of Culinary Dreams Catering. participated in the