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
Cardinal Richelieu Cardinal Richelieu Cardinal Armand Jean du Plessis, 1st Duke of Richelieu and Fronsac (; 9 September 15854 December 1642), commonly referred to as Cardinal Richelieu ( ), was a French clergyman, nobleman, and statesman. He was consecrated as a bishop in 1607 and was appointed Foreign Secretary in 1616. Richelieu soon rose in both the Catholic Church and the French government, becoming a cardinal in 1622, and King Louis XIII's chief minister in 1624. He remained in office until his death in 1642; he was succeeded by Cardinal Mazarin, whose career he had fostered. Cardinal de Richelieu was often known