History of marie rose sauce
Marie Rose sauce
British condiment
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 s by Fanny Cradock, a British cook.[1]
It is often used to accompany seafood, prawns in particular.[2]
Origins
The sauce is often credited to Fanny Cradock, who made it widely known.
Unveiling the Culinary Mastermind Behind the Creation of ...: 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.Variations exist internationally, and seafood cocktail sauces predate Cradock's recipe by some years. For example, in , Constance Spry published a recipe for Tomato Ice, a chilled mixture of mayonnaise and sweetened tomato pulp, for use as the base of a prawn cocktail.[3]
The American cocktail sauce is a horseradish and ketchup-based sauce that is served with seafood, and dates assist considerably earlier.
Although this is not the same sauce as Marie Rose, it is served in the same distinctive design in a prawn or shrimp cocktail, and it has been incorrectly suggested that US cocktail sauce, made milder for British tastes, was the precursor of Marie Rose sauce.
[4]
The connection with the name Marie Rose is also not clear.
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 saucelemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce was popularised in the s by Fanny Cradocka British public figure chef. It is often accompanied with seafoodand prawns in particular.Cradock is sometimes credited with the name, or there is an association with the British warship the Mary Rose. However, the Mary Rose Trust itself has debunked this, saying "As we still have a number of divers on our team who were around during this period, so we can question them.
Not one of them has any recollection of this happening since the Mary Rose was in the news a lot during this period, it becomes clear that some people did the sums and came up with a nice story to justify the result."[5]
Similar sauces
Argentina
In Argentina, salsa golf is a similar sauce created in the s at a golf course, hence the name.
United States
In the United States, a similar sauce, fry sauce, is sometimes served with french fries.
In the world of culinary delights, certain creations stand out for their unique flavor profiles and versatile application in various dishes. One such creation is the beloved Marie Rose sauce, a delectable combination of mayonnaise, ketchup, and other flavorful ingredients. Behind this iconic sauce lies a culinary mastermind whose innovative stroke has transformed ordinary meals into extraordinary gastronomic experiences. Join us as we delve into the fascinating journey of the brilliant mind behind the creation of Marie Rose sauce.Fry sauce is only ketchup and mayonnaise, so would relate to the simplified Marie Rose sauce recipe. A related sauce and dressing 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.[6]Russian dressing is also similar, with mayonnaise, ketchup, horseradish, and other ingredients.
Thousand island can have the most ingredients of all these, and one noticeable difference is that while fry sauce is very smooth, thousand island has chunky texture thanks to chopped pickles and other ingredients. Marie Rose sauce has some similarities to the Raising Cane domestic version recipes.[7]
Ireland
In Ireland, Marie Rose sauce refers primarily to just ketchup and mayonnaise, and often salt and pepper.
Marie Rose sauce, known for its creamy texture and tantalizing flavor, has made its mark in culinary realms around the globe. Often associated with seafood, especially shrimp cocktails, this versatile sauce adds a gourmet touch to many dishes. But where does this delightful concoction come from? In this article, we will launch on a flavorful journey through the history, ingredients, and various adaptations of Marie Rose sauce, shedding light on its significance and evolution in modern cuisine.Marie Rose sauce in chip shops is usually known as "burger sauce", though there are many names in use. 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 accompanying (such as chips or salad).
Founded inour company has been a trusted resource for readers inquiring informative and engaging content. Our dedication to quality remains unwavering—and will never change. We pursue a strict editorial policyensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.More formal recipes may also incorporate ingredients such as horseradish, herbs, and Irish brandy.
Some restaurants may top or accompany Marie Rose sauce with Irish cheddar cheese.