Crab meat in shell with salad and Marie Rose sauce
Type
condiment
Place of origin
United Kingdom
Serving temperature
cold
Main ingredients
tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper
Variations
ketchup
Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce was popularised in the 1960s by Fanny Cradock, a British cook. [1]
It is often used to accompany seafood, prawns in particular.[2]
Crayfish cocktail with Marie Rose sauce, served in a glass bowl
^"The origins of 10 modern classic foods". Channel 4. Archived from the original on April 6, 2014. Retrieved 6 June 2014.
^"Prawn cocktail recipe". BBC Food. Retrieved 2023-03-03.
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