Other meanings of Marie Rose sauce
Condiments
Marie Rose sauce is a British condiment made from mayonnaise, ketchup, and lemon juice, typically seasoned with Worcestershire sauce, Tabasco, and black pepper. It is most famously served with prawn cocktail, a classic starter of the 1960s and 1970s.
Marie Rose sauce is a cold sauce combining mayonnaise, tomato ketchup, and lemon juice, with optional seasonings such as Worcestershire sauce, Tabasco, salt, and pepper. The ratio of mayonnaise to ketchup varies, but a common proportion is three parts mayonnaise to one part ketchup, yielding a pink-orange colour and a creamy, tangy flavour. Some versions add a splash of brandy or sherry, and a pinch of paprika for depth. The sauce is typically served chilled and is used as a dip or dressing, most notably for seafood.
The sauce's name is often attributed to the British chef Fanny Cradock, who popularised it in the 1960s, though similar combinations of mayonnaise and ketchup existed earlier in the United States as "cocktail sauce" or "thousand island dressing." The association with prawn cocktail became iconic in British cuisine, and the dish was a staple of dinner parties and restaurant menus from the 1960s through the 1980s. The sauce's exact inventor is unknown, but it is widely considered a British adaptation of French remoulade or American cocktail sauce.
Beyond the classic prawn cocktail, Marie Rose sauce is used as a dressing for other seafood dishes, such as crab or lobster salads, and as a dip for fried fish, onion rings, or chips. It also appears in sandwiches and wraps, particularly those with chicken or bacon, and occasionally as a burger sauce. In some British fish and chip shops, it is offered alongside tartar sauce. The sauce's versatility has led to variations like adding chopped chives or dill, or substituting Greek yogurt for some of the mayonnaise to lighten it.
Marie Rose sauce is a nostalgic symbol of mid-20th-century British dining, evoking the era of the prawn cocktail starter, which was a hallmark of formal dinners and holiday meals. The sauce and the dish have been referenced in British popular culture, including in the sitcom Fawlty Towers and in the works of food writers like Nigel Slater. In recent years, there has been a revival of interest in retro British cuisine, and Marie Rose sauce has seen a resurgence in modern gastropubs and home cooking.
One lesser-known fact is that the sauce is sometimes called "cocktail sauce" in the UK, which can cause confusion with the American cocktail sauce (typically ketchup and horseradish). Another is that the name "Marie Rose" may have been inspired by a variety of rose, or by the French phrase "marie-rose" meaning a pale pink colour. In some recipes, the sauce is thickened with a little tomato purée instead of ketchup, and a few drops of anchovy essence are added for umami. Additionally, the sauce is a key component of the "prawn cocktail crisps" flavour popular in British snack foods, which mimics the sauce's taste.
Marie Rose sauce remains a beloved British classic, evoking nostalgia for mid-century dining while adapting to modern tastes.
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