What is
Marie Rose Sauce?

Marie Rose Sauce is a classic British seafood sauce made primarily from a mixture of mayonnaise and ketchup, often enhanced with other ingredients like lemon juice, Worcestershire sauce, and seasonings. It is typically served as a condiment for seafood dishes, particularly prawn cocktails.

Origins & History

Marie Rose Sauce is believed to have originated in the United Kingdom in the 1960s. It became popular as a dressing for prawn cocktails, a dish that was a staple of British dining in that era. The sauce combines the creaminess of mayonnaise with the tangy flavor of ketchup, making it a simple yet flavorful accompaniment for seafood.

Taste & Texture

The taste of Marie Rose Sauce is creamy and tangy, with a subtle sweetness from the ketchup and a hint of heat from the Worcestershire sauce. It has a rich texture that complements the delicate flavor of seafood.

Ingredients

Mayonnaise

A thick condiment made from egg yolks, oil, vinegar or lemon juice, often used as a base for sauces.

Ketchup

A sweet and tangy sauce made from tomatoes, vinegar, sugar, and various seasonings, commonly used in many cuisines.

Lemon Juice

The tangy juice obtained from fresh lemons, used to enhance flavor and provide acidity.

Worcestershire Sauce

A fermented liquid condiment created in the city of Worcester in England, made from a blend of vinegar, molasses, anchovies, and spices.

Paprika

A ground spice made from dried red fruits of the Capsicum annuum plant, adding color and a mild peppery flavor.

This item may contain the following allergens:

Gluten

Lactose

Shellfish

Soy