Marie Rose sauce
Marie Rose 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. It is often used to accompany seafood, prawns in particular. The sauce is often credited to Fanny Cradock, who made it widely known. Variations exist internationally, and seafood cocktail sauces predate Cradock's 1967 recipe by some years. For example, in 1956, 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.
Source: Wikipedia
:max_bytes(150000):strip_icc()/fw200701_batteredCod-9e5d0a265a834c67ac620c123ed8fd60.jpg "fw200701_batteredCod-9e5d0a265a834c67ac620c123ed8fd60")
:max_bytes(150000):strip_icc()/HD-2010-r-cocktail-shrimp-marie-sauce-0b078614e9d24eac8064e29015cc7966.jpg "HD-2010-r-cocktail-shrimp-marie-sauce-0b078614e9d24eac8064e29015cc7966")
