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 province de Bretagne, ancien commandant pour Sa Majesté de ladite province, ancien ministre et secrétaire d'État des affaires étrangères et de la guerre. Décédé rue de l'Université, présenté à Saint-Sulpice et transporté à la Sorbonne. He was the father of Armand-Désiré de Vignerot du Plessis-Richelieu, who succeeded him as Duke of Aiguillon. Emmanuel-Armand de Richelieu, duc d'Aiguillon Emmanuel-Armand de Vignerot du Plessis-Richelieu, duc d'Aiguillon (31 July 17201 September 1788), was a French soldier and statesman, and a nephew of Armand de Vignerot du Plessis, 3rd Duke of Richelieu. He served as the Secretary of State for Foreign Affairs under King