Marie Rose Sauce Recipe by Maureen Woodman

Here’s a variation of what is popularly called Marie Rose sauce. First concocted in the UK and allegedly named in celebration of the raising of Henry VIII’s flagship, Mary Rose (437 years after she sank in battle), the sauce is often served with prawn in an avocado half, or as a baked potato topping. It also works nicely as a flavorful salad dressing or vegetable dip and makes for a delicious seafood condiment, as well as an excellent fish marinade when grilling.

Woodmans Seafood Condiments Rose Sauce

Marie Rose Sauce Ingredients

2 cups ketchup

2 cups mayonnaise

2½ tablespoons Dijon mustard

1 tablespoon white vinegar

½ teaspoon garlic powder

1 small white onion, finely chopped

1 medium green pepper cored, seeded, and finely chopped

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

How to Make Marie Rose Sauce

Combine all ingredients in a large mixing bowl and stir well until blended.

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