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
French ironclad Richelieu before sailing to Brest and Cherbourg for exercises. In 1885 "Richelieu" tested Bullivant torpedo nets, but they reduced her speed to a maximum of and as a result were not considered successful. The ship was placed back in reserve in 1886 and became flagship of the Reserve Squadron on 8 September 1892, which, despite its name, consisted of ships in commission. The squadron conducted exercises from June to August 1892 in French waters. "Richelieu" was condemned on 5 March 1900, but was not immediately sold. After having been sold to Dutch ship breakers, "Richelieu" departed Toulon on 28 January 1911.