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 of Valeo, Seamus Kearney, has been working to try and expand the company. In 2015 ValeoFood invested €7 million in upgrades for their facilities. Both the Fruitfield and Chef brand are being manufactured at the new facility and have already increased production to 85 million customer packs every year. In the 2003 film "Intermission", grocery store employees John and Oscar rob a warehouse of a crate of Chef Brown sauce and spend the rest of the movie trying to finish off all the sauce. They pour it into their coffee, make Chef sandwiches, etc. Chef brown sauce "Chef" Brown Sauce