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Marie Rose sauce

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Title: Marie Rose sauce  
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Subject: Mayonnaise, Salmoriglio, Milkette, Condiments, Watermelon rind preserves
Publisher: World Heritage Encyclopedia

Marie Rose sauce

Crab meat in shell with salad and Marie Rose sauce
Fry sauce, similar in composition and appearance to Marie Rose sauce, served with french fries in the United States

Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce, as well as the dish (prawn cocktail) from which its more common name, cocktail sauce, comes, was invented in the 1960s by renowned British cook Fanny Cradock.[1]

It is often used with seafood, and prawns in particular. Giles Coren said: "Prawn cocktail (also invented by Cradock[1]) dripping with Marie Rose sauce is, probably, most symbolic of 70s cuisine. Despite popular belief, Russian dressing, although demonstrating many of the physical and chemical properties of Marie Rose, is a completely separate condiment and should be treated as such."[2]

Similar sauces

In the United States, a similar sauce, fry sauce, is sometimes served with french fries. Another similar sauce called Thousand Island dressing is served in the United States and Canada. The Thousand Island dressing recipe reputedly originated from the Thousand Islands in Ontario, Canada.[3] In Argentina, salsa golf is a similar sauce created in the 1920s at a golf course, hence the name.

See also


  1. ^ a b
  2. ^ Last night's TV: Supersizers Go Seventies, The Guardian, 11 June 2008
  3. ^ [1]


  • Marie Rose sauce recipe
  • BBC - recipe includes a description of Marie Rose sauce
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