Marie Rose Sauce
Marie Rose Sauce was made famous by Britain’s first television chef in the 1960s, Fanny Craddock. Most typically served as a seafood cocktail sauce, it is similar to Thousand Island Dressing or Yum Yum Sauce. Whilst it is typically served with prawns or seafood here in the UK, it is also delicious with burgers and steaks.
The main ingredients include mayonnaise and tomato ketchup and in fact you can make an even quicker and simpler version using simply these two ingredients. This version is zhooshed up with some Worcestershire Sauce to add the unami, Tabasco and freshly ground black pepper to add a little kick, some cream to add some extra richness and a silky, smooth texture and some lemon to add some zing. I find I do not need any extra salt, but try it and decide for yourself. I also like to add a cheeky splash of Noilly Prat, but this is completely optional. The herbs and spice flavour it adds, perfectly accompanies fish and seafood.
How to make Marie Rose Sauce
Collect all your ingredients together:
- good quality mayonnaise
- ketchup
- double cream
- lemon juice
- Noilly Prat or vodka, (optional)
- Worcestershire sauce
- Tabasco
- cayenne pepper, (optional)
- freshly ground black pepper
- salt
How to make this quick and silky sauce:
- Simply measure all the ingredients, apart from any salt, into a mixing bowl and stir together thoroughly.
- Taste and adjust seasoning if necessary – you may wish to add some salt.
Ingredients 
Optional Noilly Prat 1 Measure everything into a mixing bowl 
2 Stir thoroughly. Taste and adjust seasoning, if necessary.
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Marie Rose Sauce
Marie Rose Sauce was made famous by Britain's first television chef in the 1960s, Fanny Craddock. The main ingredients include mayonnaise and tomato ketchup and in fact you can make an even quicker and simpler version using simply these two ingredients. Serves 4 – 6
Ingredients
- 60g/4 tablespoons good quality mayonnaise
- 50g/3 tablespoons ketchup, preferably homemade
- 30g/2 tablespoons double cream
- 1 teaspoon lemon juice
- 1 teaspoon Noilly Prat or vodka, (optional)
- ½ teaspoon Worcester sauce
- ⅛ teaspoon Tabasco
- large pinch of freshly ground black pepper
- pinch of cayenne pepper, optional and/or to taste
- salt, to taste (See Recipe Notes)
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Simply measure all the ingredients, apart from any salt, into a mixing bowl and stir together thoroughly.
-
Taste and adjust seasoning if necessary – you may wish to add some salt.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- mixing bowl
Seasoning:
I find it does not need any extra salt. Sometimes I add a pinch of cayenne pepper but it depends who I am cooking for and what I am serving it with.
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