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
Chef brown sauce Chef brown sauce "Chef" Brown Sauce is a brown sauce established by the company “Chef” in the mid-1900s. The sauce was not created until after the brown sauce market had taken a tumble due to the lift in ketchup production restrictions, but the sauce still had success from its branding. While the flavoring of Chef Brown Sauce remains a mystery to the public, the ingredients include; Vinegar, Sugar, Apples, Barley Malt Vinegar, Water, Tomatoes, Modified Maize Starch, Oranges, Salt, Spices, and bColour: Caramel (E150D). The sauce is also gluten free. Chef Brown sauce must be refrigerated immediately after opening and