Marie Rose sauce
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4 (as a dressing for a prawn salad)
- Dietary
- Dairy-freeNut-freeVegetarian
This classic cocktail dressing is not just for prawns; it works fantastically well with salmon, in prawn sandwiches or simply served alongside a bowl of crispy French fries. It's a doddle to make, too.
By Simon Wood
Ingredients
- 200ml/⅓ pint mayonnaise
- 2 tbsp tomato ketchup
- ½ tsp cayenne pepper, plus extra to serve
- dash Tabasco
- dash Worcestershire sauce
- 2 tsp brandy (optional)
- squeeze lemon juice, to taste
- salt and freshly ground black pepper
Method
Put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk everything together until you have a soft pink, silky dressing.
Add the brandy and lemon juice to the bowl and stir them in before seasoning well with salt and pepper to taste.
Transfer the Marie Rose sauce to a serving bowl and sprinkle over a little more cayenne pepper to finish.
Recipe tips
Do you use fresh lemon juice for this recipe – it really brightens up the sauce and balances out the sweetness of some of the other ingredients.
If using frozen cooked prawns to make a prawn salad, make sure you defrost them separately in a colander or sieve before mixing with the sauce.
Marie Rose sauce will keep covered in the fridge for up to 3 days.
