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 ship Vestale (1756) had searched for her for a week. "Flore" was then sold for breaking up. A model is on display at the Musée de la Marine in Paris, and another in the naval museum in Toulon. French ship Vestale (1756) Vestale was a "Blonde"-class 30-gun frigate of the French Navy. The Royal Navy captured her in 1761, but had to scuttle her in 1778 to avoid having the French recapture her. She was refloated and sold to the French in 1784. She returned to wartime service in 1794 as a privateer. The British recaptured her in 1798 and broke her up