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.
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.