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
Richelieu River permeable deposits consist of unconsolidated sediments which occupy 62 percent of the area. It includes the compact clay or silty matrix till, glaciolacustrine sediments for the Champlain Sea clay, fine current and organic sediment floodplain sediments. Native American occupation Before the arrival of the French, the Richelieu River was visited by Iroquois, the Huron and Algonquin. French explorers In 1535, the French explorer Jacques Cartier discovered the mouth of Richelieu River, during his second voyage in New France (Canada). Samuel de Champlain and his team reached the mouth of the river in 1603. Champlain returned to the river in 1608