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
Duke of Richelieu Marie Odet Jean Armand de La Chapelle de Saint-Jean de Jumilhac, son of the 7th Duke of Richelieu and of Alice Heine (1858–1925). Alice was widowed in 1880 and remarried to Prince Albert I of Monaco in 1889. Duke of Richelieu Duke of Richelieu was a title of French nobility. It was created on 26 November 1629 for Armand Jean du Plessis de Richelieu (known as Cardinal Richelieu) who, as a Roman Catholic clergyman, had no issue to pass it down to. It instead passed to his great-nephew, Armand Jean de Vignerot, grandson of his elder sister Françoise du Plessis