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 Fronsac "marquis de Fronsac" when her son Léonor II d'Orléans was created a duke. The title became extinct after the first duke died without an heir and the title passed to his father, who had no other issue. In 1634, the title of "duc de Fronsac" was revived for Armand Jean du Plessis de Richelieu, who already held the title of Duke of Richelieu. The title of Duke of Fronsac was often used by subsequent Dukes of Richelieu as a "titre d'attente", or courtesy title, for the heir to the Dukedom of Richelieu. Duke of Fronsac Duke of Fronsac (French: "duc