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
Claude de Beauharnais (1756–1819) Marshal Ney, Claude voted for his death. Claude de Beauharnais (1756–1819) Claude de Beauharnais (26 September 1756, La Rochelle – 10 January 1819, Paris) was a French politician. He was the son of Claude de Beauharnais (1717–1784), comte of Les Roches-Baritaud (uncle of Alexandre de Beauharnais and of François de Beauharnais) and his wife Fanny. His mother held a famous salon in Paris. He married twice. The first time was in 1783 to Claudine Françoise Adrienne Gabrielle de Lézay-Marnézia, by whom he had one son, Albéric Jules Albert de Beauharnais (23.08.1787–1791), who died in infancy, and one daughter, Stéphanie de