Mary Berry Prawn Cocktail Sauce Recipe

This Mary Berry prawn cocktail sauce recipe is my go-to for a classic British starter that tastes properly nostalgic, yet still feels fresh and restaurant-worthy. It is creamy and silky with a gentle tang from lemon, a little sweetness from ketchup, and just enough Worcestershire to give it that savoury depth. It is an easy, no-fuss recipe that comes together in about 10 minutes, plus a short chill to let the flavours settle. Total time is around 40 minutes, and it is ideal for stress-free entertaining.

Ingredients

For the prawn cocktail sauce

• 150g full-fat mayonnaise
• 3 tbsp tomato ketchup
• 1 tsp Worcestershire sauce
• 1 tsp fresh lemon juice (plus extra to taste)
• 1 tsp brandy or cognac (optional)
• 2 to 6 drops Tabasco (to taste)
• 1 tsp tomato purée (optional, for a richer colour)
• Pinch of smoked paprika or cayenne (optional)
• Fine sea salt and freshly ground black pepper, to taste

To serve (optional, for a classic prawn cocktail)

• 300g cooked, peeled prawns (small or medium)
• Shredded crisp lettuce (Little Gem or iceberg works well)
• Lemon wedges
• Extra pinch of paprika for sprinkling

How to Make Mary Berry Prawn Cocktail Sauce Recipe

• Prepare the oven: There is no oven needed for this recipe. Instead, clear a little space in the fridge so you can chill the sauce, and set out a small bowl, spoon, and a clean tasting spoon.
• Mix the base: Add the mayonnaise and ketchup to a bowl and stir until completely smooth and evenly coloured, with no streaks.
• Add the flavourings: Stir in the Worcestershire sauce, lemon juice, and (if using) brandy and tomato purée. Mix well, scraping the sides of the bowl so everything is properly combined.
• Bake: Nothing to bake here, but this is where you do the key step that replaces cooking. Taste the sauce and adjust slowly: a few drops of Tabasco for warmth, a touch more lemon for tang, or a little more ketchup if you like it slightly sweeter.
• Cool: Cover the bowl and chill for at least 30 minutes. Chilling takes the sharp edge off the ketchup and Worcestershire and gives you a rounder, more balanced sauce.
• Assemble: For a classic prawn cocktail, spoon shredded lettuce into glasses, add the prawns, and dollop the sauce over the top. Finish with a squeeze of lemon and a light sprinkle of paprika.

Tips

Why is my prawn cocktail sauce too runny?

This is usually down to a thin mayonnaise or adding too much lemon at once. Use a full-fat mayo for the best body, and add lemon gradually. If it is already loose, stir in a little more mayonnaise and chill it; it often thickens slightly in the fridge.

How do I make it taste less sweet?

Use slightly less ketchup and add a little extra lemon juice or Worcestershire instead. A pinch of salt also helps balance sweetness without making the sauce taste salty.

How can I make it more like a restaurant prawn cocktail sauce?

Add the optional brandy or cognac and let it chill for 30 minutes. That small amount of spirit gives a subtle warmth and depth that feels classic and a bit special.

Can I make it lighter without losing flavour?

Yes. Replace 2 to 3 tablespoons of mayonnaise with thick Greek yogurt. Keep the Worcestershire and lemon in place, then adjust seasoning after chilling.

Serving Suggestions

• Serve in chilled glasses with shredded lettuce, prawns, and lemon wedges for a traditional starter.
• Use as a dipping sauce for a seafood platter (prawns, smoked salmon, crab claws).
• Spoon into a sandwich with prawns and crisp lettuce for an easy lunch.
• Serve alongside chips or wedges as a quick, tangy dip.

Storage

Room temperature

Because it is mayonnaise-based, keep it out of the sun and do not leave it at room temperature for more than 1 hour (less in very warm weather). Serve it chilled whenever possible.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, and always use a clean spoon to keep it fresh.

Freezing

I do not recommend freezing prawn cocktail sauce. Mayonnaise can split and turn grainy once thawed, which affects both texture and flavour.

Nutrition

• Calories: 140 kcal
• Carbohydrates: 4 g
• Protein: 1 g
• Fat: 14 g
• Saturated Fat: 2 g
• Sodium: 380 mg

Nutrition values are estimates and will vary depending on the brands of mayonnaise and ketchup used, and whether you include brandy.

FAQs