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
Armand de Vignerot du Plessis Armand de Vignerot du Plessis Louis François "Armand" de Vignerot du Plessis, 3rd Duke of Richelieu (; 13 March 1696 – 8 August 1788), was a French soldier, diplomat and statesman. He joined the army and participated in three major wars. He eventually rose to the rank of Marshal of France. He was the son of Armand Jean de Vignerot du Plessis, 2nd Duke of Richelieu, who in turn was a great-nephew of Cardinal Richelieu, the prominent French statesman who had dominated France in the early 17th century. Louis François Armand de Vignerot du Plessis was born in Paris, and