Marie Rose sauce
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Marie Rose sauce (known in some areas as cocktail sauce, seafood sauce, ketchyo, maychup, ketchanaise, tomayo, burger sauce, fancy sauce or dip) is a British condiment made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper. A simpler version can be made my merely mixing tomato ketchup with mayonnaise. The sauce, as well as the meal from which its more common name, cocktail sauce, was invented in the 1960s by renowned British cook Fanny Cradock. 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. 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."
In the United States, a similar sauce, fry sauce, is served with french fries. And in the United States and Canada, another similar sauce called Thousand Island dressing is served. Thousand Island dressing recipe reputedly originated from the Thousand Islands in Ontario, Canada.
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