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
Triple portrait of Cardinal de Richelieu Louis XIII from 1624, and he was created duc de Richelieu in 1629. Phillipe de Champaigne was a leading French artist, and was a founding member of the Académie de peinture et de sculpture in 1648. Richelieu was a considerable patron of the arts, and Champaigne painted him many times. The grey-haired cardinal, aged nearly 60, wears a scarlet liturgical skullcap and cape (possibly a zucchetto and mozzetta). Under the broad collar of a white shirt, tied at the neck with a trailing string, he wears the characteristic blue ribbon of the Order of the Holy Spirit (the origin of