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
Béchamel sauce the sauce, and was brought to France by the chefs of Catherina de' Medici in 1533. Louis de Béchamel, Marquis de Nointel, was a financier who held the honorary post of chief steward to King Louis XIV. This sauce was prominent in Italian cooking texts of the Renaissance as "salsa colla", but was renamed much later in "Le Cuisinier François", published in 1651 by François Pierre La Varenne (1615–1678), "chef de cuisine" to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the "Cuisinier François" ran through some thirty editions in seventy-five years. The sauce originally was a