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 prawn cocktail, which its alternative name of cocktail sauce comes from, was invented in the 1960s by British cook Fanny Cradock. The semantic origination of Marie Rose dates back to the early 1500s. Crew aboard the Mary Rose (ship) found themselves with an excess of dry prawns, and searched for a new sauce to accompany them. With only tomato sauce and mayonnaise at their disposal, the Marie Rose sauce was born.
It is often used with seafood, and prawns in particular. Giles Coren said: "Prawn cocktail dripping with Marie Rose sauce is, probably, most symbolic of 70s cuisine."
Video Marie Rose sauce
Similar sauces
United States
In the United States, a similar sauce, fry sauce, is sometimes served with french fries. Another similar sauce called Thousand Island dressing is popular in the United States and Canada. The Thousand Island dressing recipe reputedly originated from the Thousand Islands between the state of New York and the province of Ontario. In Argentina, salsa golf is a similar sauce created in the 1920s at a golf course, hence the name.
Ireland
In Ireland, Marie Rose sauce refers primarily to just ketchup and mayonnaise. Marie Rose sauce in chip shops is known as "burger sauce". However, the above British versions are also used in Ireland. The name used is dependent on where it is being served (e.g. chip shop) and what the sauce is being accompanied with (e.g. chips or salad).
Maps Marie Rose sauce
See also
- Cocktail sauce
- List of dips
- List of sauces
References
Sources
- Marie Rose sauce recipe
- BBC - recipe includes a description of Marie Rose sauce
Source of the article : Wikipedia
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