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
Chef brown sauce On average Chef Brown sauce sells for about $4.55 per 18 ounces of sauce, but the shipping price can be up to $14.00. The sauce itself is considered part of Irish history, so the primary buyers are typically in Ireland or somewhere in Europe. Brown Sauce is a dark colored, savory, tomato based sauce said to be created in the British Empire during the late 1800s as a means to liven up their naturally bland meals. Essentially, the sauce is made up of many accidential ingredients such as dates, molasses, tamarinds, tomatoes, cloves, and lots of cayenne pepper. Brown sauce