Marie Rose sauce

Marie Rose sauce is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A staple of the 1970s, it is commonly used in seafood cocktail, and it is often known as cocktail sauce in the United States.

History

Marie Rose sauce is believed to have been created in the mid-20th century, and it quickly became a popular accompaniment to prawn cocktails. The name "Marie Rose" is thought to be derived from the French term "sauce Marie Rose", which refers to a similar sauce made with mayonnaise and ketchup.

Ingredients and Preparation

The primary ingredients of Marie Rose sauce are mayonnaise and ketchup, which are combined in equal parts. Worcestershire sauce, lemon juice, and black pepper are then added to taste. Some variations of the sauce may also include Tabasco sauce, brandy, or cream. The sauce is typically served chilled, and it is often used as a dipping sauce for seafood, particularly prawns and oysters.

Variations

There are several variations of Marie Rose sauce around the world. In the United States, it is often referred to as cocktail sauce and is typically served with shrimp cocktail. The American version of the sauce tends to be spicier and includes horseradish. In Belgium and the Netherlands, a similar sauce known as cocktail sauce is made with whisky instead of brandy.

In Popular Culture

Marie Rose sauce has been featured in numerous British television shows and films, often as a symbol of 1970s nostalgia. It is also a popular choice in British pubs and restaurants, particularly with prawn cocktails and fish and chips.

This article is a stub related to food. You can help WikiMD by expanding it!

Marie Rose sauce

• 

  Crab meat in shell with salad and Marie Rose sauce

• 

  Crayfish cocktail with Marie Rose sauce

• 

  Marie Rose sauce