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
Sauce Robert 78 compound sauces systematized by Marie-Antoine Carême in the early 19th century, only two—Sauce Robert and Remoulade—were present in much older cookbooks, such as Massaliot's "Le Cuisinier Roial et Bourgeois" in 1691. In Charles Perrault's canonical telling of Sleeping Beauty (1696), the Queen Mother insists that Sleeping Beauty and her children be served to her à la Sauce Robert. A version of Sauce Robert also appears in Francois-Pierre de la Varenne (cook to Henry IV)'s "Le Cuisinier François" (1651), the founding text of modern French cuisine. Sauce Robert Sauce Robert is a brown mustard sauce and one of the "small