Marie Rose sauce is a cold condiment commonly used in British cuisine. It is typically composed of a mixture of mayonnaise and tomato ketchup or tomato purée, often enhanced with additional ingredients such as lemon juice, Worcestershire sauce, and black pepper. The sauce is frequently associated with seafood dishes, particularly prawn cocktail, where it is used as a primary dressing.
The origin of the name "Marie Rose" is not definitively documented. While some culinary sources suggest it gained popularity in the mid-20th century, particularly during the 1960s and 1970s in the United Kingdom, the exact creator and first recorded use remain unclear. The sauce is sometimes referred to generically as "pink sauce" due to its color, although that term may also describe various other pink-hued sauces in different culinary contexts.
Marie Rose sauce is commercially available in the UK and other regions, and numerous variations exist in home cooking and restaurant preparations. Its flavor profile is generally tangy, slightly sweet, and creamy.
Accurate information regarding its historical development or authoritative origin is not confirmed. While widely used in culinary practice, comprehensive documentation in established gastronomic references is limited.