Marie-Rose Sauce for prawns Recipe
Marie-Rose Sauce for prawns
Flavors of England
Total time: less than 15 minutes

Preparation time: few minutes

Difficulty: Easy
Chef's Note

This delightfully rich and creamy sauce is a true classic, a simple way to bring seafood dishes to life, either as a dip or sauce.

'Marie Rose' is a misspelling which first started to appear in the 1990's with the fad for 'French-ifying' food names. The origin is British. A Royal Navy (UK) chef providing catering to the dive on the wreck of the Mary Rose in 1981 in Portsmouth Harbour (Hampshire, UK) was left without a sauce to accompany prawns - he mixed some ingredients he had to hand (originally tomato ketchup, mayonnaise, Worcester sauce and salt) and the sauce was named after the wreck being dived - Mary Rose.

Can be stored in the fridge in a screw-top jar, for up to a week.

- 125ml / 4 oz mayonnaise
- 2 tbsp tomato ketchup
- 1 tbsp fresh lime juice
- Red Caribbean pepper sauce or Tabasco sauce to taste
- Worcestershire sauce to taste
- 1 teaspoon sugar

French version
- No sugar
- A dash of cognac
  1. Whisk together all ingredients.
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