Marie Rose sauce
Encyclopedia
Marie Rose sauce is a British condiment
made from a blend of ketchup
and mayonnaise
, although it can have other ingredients as well. It is often used with seafood
, and prawn
s in particular, it is also popular on the American burger; this was reflected when Giles Coren
said: "Prawn cocktail
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."
HISTORY
In the United States it is better known as Thousand Island dressing , Marie Rose sauce is an English creation made primarily from mayonnaise and ketchup. Originally called Mary Rose sauce, it was created by a Royal Navy (UK) chef providing catering to a dive on the wreck of the Mary Rose in 1981 in Portsmouth Harbour, Hampshire, UK. It was used as a dipping sauce for prawn cocktail. The name was adapted from Mary Rose to "Marie Rose" in the 1990s when it became very popular in England for foods to have more French sounding names.
The original Marie Rose sauce, was inventively created when the above mentioned British chef found he had nothing to accompany his prawn dish, so he took mayonnaise and ketchup and combined them with Worcestershire sauce and lemon juice. His invention turned into a huge success and is now one of the most popular condiments used with prawn salad.
Condiment
A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...
made from a blend of ketchup
Ketchup
Ketchup is a sweet-and-tangy condiment typically made from tomatoes, vinegar, sugar or high-fructose corn syrup and an assortment of...
and mayonnaise
Mayonnaise
Mayonnaise, , often abbreviated as mayo, is a sauce. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale...
, although it can have other ingredients as well. It is often used with seafood
Seafood
Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...
, and prawn
Prawn
Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian...
s in particular, it is also popular on the American burger; this was reflected when Giles Coren
Giles Coren
Giles Coren is a British food critic, television presenter and novelist. He is known for expressing controversial opinions, and for his television appearances with the comedian Sue Perkins.-Personal:...
said: "Prawn cocktail
Prawn cocktail
Prawn cocktail is a seafood dish consisting of "shelled prawns in mayonnaise and tomato dressing, served in a glass". It was the most popular hors d'œuvre in Great Britain in the 1970s.-External links:*...
dripping with Marie Rose sauce is, probably, most symbolic of 70s cuisine. Despite popular belief Russian dressing
Russian dressing
Russian dressing is a salad dressing invented in the United States in the late 19th century or early 20th century. Typically piquant, it is today characteristically made of a blend of mayonnaise and ketchup complemented with such additional ingredients as horseradish, pimentos, chives and...
, although demonstrating many of the physical and chemical properties of Marie Rose, is a completely separate condiment and should be treated as such."
HISTORY
In the United States it is better known as Thousand Island dressing , Marie Rose sauce is an English creation made primarily from mayonnaise and ketchup. Originally called Mary Rose sauce, it was created by a Royal Navy (UK) chef providing catering to a dive on the wreck of the Mary Rose in 1981 in Portsmouth Harbour, Hampshire, UK. It was used as a dipping sauce for prawn cocktail. The name was adapted from Mary Rose to "Marie Rose" in the 1990s when it became very popular in England for foods to have more French sounding names.
The original Marie Rose sauce, was inventively created when the above mentioned British chef found he had nothing to accompany his prawn dish, so he took mayonnaise and ketchup and combined them with Worcestershire sauce and lemon juice. His invention turned into a huge success and is now one of the most popular condiments used with prawn salad.