Mary Berry Marie Rose Sauce Recipe

Marie Rose sauce is a creamy, tangy pink dressing that brings a classic prawn cocktail together in minutes. This easy version, inspired by the familiar British favourite, balances rich mayonnaise with tomato ketchup, lemon and a touch of Worcestershire sauce. It takes just 5 minutes to make, with no cooking required. Serve it straight away or chill it until you are ready to eat.

Ingredients

For the Sauce

• 100g mayonnaise
• 2 tablespoons tomato ketchup
• 1 teaspoon fresh lemon juice, plus more to taste
• ½ teaspoon Worcestershire sauce
• 1 small pinch cayenne pepper, optional
• Freshly ground black pepper, to taste

Kitchen Utensils

• Small mixing bowl
• Measuring spoons
• Spoon or small whisk

Preparation Time and Servings

• Prep time: 5 minutes
• Cooking time: None
• Total time: 5 minutes
• Servings: 4

How to Make Marie Rose Sauce

There is no need to heat the oven or bake this sauce. Simply mix the ingredients and keep the finished sauce chilled until serving.

• Mix the base: Spoon the mayonnaise and ketchup into a small bowl. Stir until the colour is evenly pink and no streaks remain.
• Add the flavourings: Stir in the lemon juice and Worcestershire sauce. Add the cayenne, if using, and a little black pepper.
• Taste and adjust: Taste the sauce and add a little more lemon juice if you prefer a sharper flavour. For a sweeter sauce, stir in a small amount of extra ketchup.
• Chill or serve: Use the sauce straight away, or cover and refrigerate it until needed. Spoon it over chilled cooked prawns and crisp lettuce for a classic prawn cocktail.

Tips for the Best Marie Rose Sauce

How do I make the sauce thicker?

Use a thick mayonnaise and add lemon juice gradually. If the sauce becomes too loose, stir in a little more mayonnaise until it reaches the consistency you like.

How can I balance a sauce that tastes too sharp?

Add a little more mayonnaise to soften the acidity. If you would also like a sweeter flavour, stir in a small spoonful of ketchup.

Can I make it lighter?

Replace up to half the mayonnaise with thick Greek-style yoghurt. The sauce will taste fresher and tangier, and its nutrition will change.

Should I mix the sauce with the prawns ahead of time?

For the freshest texture, keep the sauce and cooked prawns refrigerated separately and combine them shortly before serving. Pat the prawns dry first so excess moisture does not thin the dressing.

Serving Suggestions

• Spoon over cooked prawns and shredded lettuce for a traditional prawn cocktail.
• Serve as a dip for chilled cooked crab or other seafood.
• Spread in a prawn and avocado sandwich or wrap.
• Offer alongside crisp vegetable sticks or potato wedges.

Storage

Room Temperature

Keep the sauce out of the refrigerator for no longer than 2 hours, or 1 hour if the temperature is above 32°C. Discard any sauce left out longer.

Refrigerator

Transfer the sauce to a clean, covered container and refrigerate at 5°C or below for up to 3 days. Use clean utensils each time. If mixed with prawns, follow the prawns’ use-by date and storage instructions if sooner.

Freezing

Freezing is not recommended. Mayonnaise-based sauces can separate after thawing, leaving a watery texture. Make a fresh batch instead.

Nutrition

Approximate values per serving, based on four servings made with full-fat mayonnaise:

• Calories: 175 kcal
• Carbohydrates: 2g
• Protein: 0g
• Fat: 19g
• Saturated fat: 3g
• Sodium: 200mg

Nutrition values are estimates and will vary with the brands and quantities used.

Frequently Asked Questions