 Crab meat in shell with salad and Marie Rose sauce | |
| Type | condiment |
|---|---|
| Place of origin | United Kingdom |
| Serving temperature | cold |
| Main ingredients | tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper |
| Variations | ketchup |
Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce was popularised in the 1960s by Fanny Cradock, a British cook. [1]
It is often used to accompany seafood, prawns in particular.[2]
- ^ "The origins of 10 modern classic foods". Channel 4. Archived from the original on April 6, 2014. Retrieved 6 June 2014.
- ^ "Prawn cocktail recipe". BBC Food. Retrieved 2023-03-03.
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