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
Francesco Leonardi (chef) French cuisines. At the end of the book, a glossary of French culinary terms evidences his awareness of the state of the Italian cuisine, at that time heavily dependent on French cuisine. Leonardi also portrays a vast list of the wines in the sixth volume. The first known recipe of a tomato sauce with pasta is depicted in this book. Francesco Leonardi (chef) Francesco Leonardi was an Italian chef and food author, born in Rome, and active in the 18th century in several European countries. He concluded his career as chef of Empress Catherine II of Russia. Back to Rome,