Name: Marie Rose Sauce
Prep time: 5 min
Ingredients: 60g/4 tablespoons good quality mayonnaise; 50g/3 tablespoons good quality ketchup,; 30g/2 tablespoons double cream; 1 teaspoon lemon juice; 1 teaspoon Noilly Prat, (optional); ½ teaspoon Worcestershire sauce; ⅛ teaspoon Tabasco sauce; small ⅛ teaspoon freshly ground black pepper; salt, to taste; cayenne pepper to taste – up to around ⅛ teaspoon (optional)

Jump to Recipe

Delicious served as a dip with seafood and classically used to make Prawn Cocktail, Marie Rose Sauce is a luscious, smooth, silky, velvety sauce which is surprisingly easy and quick to make.

How to make Marie Rose Sauce

Collect all your ingredients together:

good quality mayonnaise
good quality ketchup
double cream
lemon juice
Noilly Prat, (optional)
Worcestershire sauce
Tabasco sauce
freshly ground black pepper
salt, to taste
cayenne pepper to taste, (optional)

How to make this wonderful, classic sauce:

Simply measure all the ingredients, apart from the salt, into a mixing bowl and stir together thoroughly.
Taste and adjust seasoning if necessary – you may wish to add some salt and/or cayenne pepper.
Store in a covered/sealed jar or bowl in the fridge until ready to use. Will keep for around 5 days in the fridge.

Lyngen Lodge

Last April, we were lucky enough to be included in Chris Mathias’ 60th birthday celebration at Lyngen Lodge in Norway. Every breakfast and afternoon tea included incredible grazing boards. This is a fabulous recipe which I love to include on a Fish Grazing Board and have therefore included it in my collection of recipes to celebrate the wonderful food we enjoyed there.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Marie Rose Sauce

Delicious served as a dip with seafood and classically used to make Prawn Cocktail, Marie Rose Sauce is a luscious, smooth, silky, velvety sauce which is surprisingly easy and quick to make.

Course Any, savoury dessert

Keyword seafood sauce

Prep Time 5 minutes

Servings 4

Author Susan

Ingredients

60g/4 tablespoons good quality mayonnaise
50g/3 tablespoons good quality ketchup,
30g/2 tablespoons double cream
1 teaspoon lemon juice
1 teaspoon Noilly Prat, (optional)
½ teaspoon Worcestershire sauce
⅛ teaspoon Tabasco sauce
small ⅛ teaspoon freshly ground black pepper
salt, to taste
cayenne pepper to taste – up to around ⅛ teaspoon (optional)

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Simply measure all the ingredients, apart from the salt, into a mixing bowl and stir together thoroughly.
Taste and adjust seasoning if necessary – you may wish to add some salt and/or cayenne pepper.
Store in a covered/sealed jar or bowl in the fridge until ready to use. Will keep for around 5 days in the fridge.