There’s something incredibly nostalgic about a good Marie Rose Sauce for me. I first discovered it at a family gathering where my aunt had whipped up a beautiful prawn cocktail. What struck me was not just the juicy prawns but that gorgeous, blushing pink sauce that tied everything together. It was tangy, creamy, and had just the right hint of sweetness. Later, when I came across James Martin’s take on the classic Marie Rose Sauce, I knew I had to try it. His version is simple, elegant, and sticks close to the authentic British roots of this beloved condiment.
Over the years, this sauce has become a regular in my kitchen. I reach for it not just for seafood but for sandwiches, salads, and even as a cheeky dip for fries when I’m in the mood for something a little extra special. What I love most is how easily it comes together with ingredients I almost always have on hand. James Martin’s recipe, in particular, brings a lovely balance that’s neither too sharp nor too heavy, making it truly versatile.
In this post, I’m going to walk you through exactly how I make James Martin’s Marie Rose Sauce, what makes it so special, and a few tips I’ve picked up from my own kitchen experiments. If you’re like me and enjoy classic sauces with a homemade touch, this is one recipe you’re going to want to keep close by.
What is James Martin’s Marie Rose Sauce?
James Martin’s Marie Rose Sauce is a creamy, tangy, and slightly sweet sauce traditionally used in British seafood dishes, particularly prawn cocktails. It is made with a base of mayonnaise and ketchup, with a few key additions like Worcestershire sauce, lemon juice, and a pinch of seasoning to bring everything together. James Martin’s version sticks to a simple, authentic formula that delivers a rich, flavorful sauce without being overly complicated.
Why you should try this recipe
You should try this recipe because it’s incredibly easy to make yet tastes luxurious and sophisticated. In just a few minutes, you can whip up a sauce that instantly elevates your seafood dishes, sandwiches, and even simple salads. Plus, since it uses common pantry ingredients, there’s no need for a last-minute grocery store run. It’s the kind of recipe that once you try, you’ll wonder how you ever lived without it.
Ingredients needed to make James Martin Marie Rose Sauce
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150g mayonnaise
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2 tablespoons tomato ketchup
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1 teaspoon Worcestershire sauce
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A few drops of Tabasco sauce (optional, for a little heat)
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Juice of half a lemon
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Salt and freshly ground black pepper, to taste
Instruction to make James Martin Marie Rose Sauce
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In a medium-sized bowl, add the mayonnaise and ketchup. Stir them together until fully combined and smooth.
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Add the Worcestershire sauce and a few drops of Tabasco sauce if you like a little extra kick.
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Squeeze in the juice of half a lemon and stir again.
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Season with salt and freshly ground black pepper to taste.
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Give everything a final mix until the sauce is silky and evenly colored.
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Cover and refrigerate for about 15 minutes before serving to let the flavors meld beautifully.
James Martin's Marie Rose Sauce
Ingredients
- 150 g mayonnaise
- 2 tablespoons tomato ketchup
- 1 teaspoon Worcestershire sauce
- A few drops of Tabasco sauce optional, for a little heat
- Juice of half a lemon
- Salt and freshly ground black pepper to taste
Instructions
- In a medium-sized bowl, add the mayonnaise and ketchup. Stir them together until fully combined and smooth.
- Add the Worcestershire sauce and a few drops of Tabasco sauce if you like a little extra kick.
- Squeeze in the juice of half a lemon and stir again.
- Season with salt and freshly ground black pepper to taste.
- Give everything a final mix until the sauce is silky and evenly colored.
- Cover and refrigerate for about 15 minutes before serving to let the flavors meld beautifully.
Notes
- Over time, I’ve learned that using a good-quality mayonnaise makes a world of difference.
- A fresh, zesty lemon also brings more brightness than bottled lemon juice ever could.
- If I want a little extra depth, I sometimes add a tiny pinch of smoked paprika.
- And one small but important tip: always taste and adjust the seasoning at the end. A tiny bit more salt or lemon juice can perfect the balance depending on what you’re serving it with.
Nutritional Value
Per 2 tablespoons (approximate):Calories: 120 kcal
Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 3 g
Sugar: 2 g
Protein: 0.5 g
Sodium: 150 mg
What goes well with James Martin Marie Rose Sauce
Marie Rose Sauce is famously paired with prawns in a classic prawn cocktail, but it’s much more versatile than that. I love using it as a spread in sandwiches, especially with roast chicken or turkey. It also works wonderfully as a dressing for simple green salads, or as a dipping sauce for crispy fries or seafood platters. Sometimes I even use it as a drizzle over grilled vegetables for a fun twist.
My tips to make the best James Martin Marie Rose Sauce
Over time, I’ve learned that using a good-quality mayonnaise makes a world of difference. A fresh, zesty lemon also brings more brightness than bottled lemon juice ever could. If I want a little extra depth, I sometimes add a tiny pinch of smoked paprika. And one small but important tip: always taste and adjust the seasoning at the end. A tiny bit more salt or lemon juice can perfect the balance depending on what you’re serving it with.
Easy variations of James Martin Marie Rose Sauce
There are so many fun ways to tweak this sauce. Sometimes I add a bit of horseradish for an extra kick, or a spoonful of brandy if I’m making it for a special occasion. Swapping Tabasco for a dash of sriracha gives it a more modern, spicy twist. Fresh herbs like chopped chives or dill stirred in at the end also give it a fresh, vibrant feel.
Best way to store James Martin Marie Rose Sauce
I usually store the sauce in an airtight container in the refrigerator. It stays fresh for up to three days, though it’s so delicious it rarely lasts that long in my house. Just give it a quick stir before using it again, as it might thicken slightly when chilled.
Nutritional Value
Per 2 tablespoons (approximate):
Calories: 120 kcal
Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 3 g
Sugar: 2 g
Protein: 0.5 g
Sodium: 150 mg
FAQs
Can I make Marie Rose Sauce ahead of time?
Yes, it actually tastes better when made ahead and left to chill for at least 15 minutes.
Can I use low-fat mayonnaise?
You can, but the sauce will be a little less rich and creamy.
What can I substitute for Worcestershire sauce?
If you don’t have Worcestershire sauce, a splash of soy sauce with a pinch of sugar can work in a pinch.
Is this sauce spicy?
Not unless you add Tabasco or another hot sauce. It’s naturally mild.
Can I freeze Marie Rose Sauce?
No, freezing is not recommended as the texture will split when thawed.
Conclusion
Making James Martin’s Marie Rose Sauce has become one of those small kitchen rituals that instantly lifts my mood. There’s something so satisfying about mixing together a few simple ingredients and creating a sauce that feels so luxurious. Every time I whip up a batch, I’m reminded of that first magical prawn cocktail I tasted at my aunt’s table and the way a good sauce can transform even the simplest dishes into something special.
This sauce has earned a permanent spot in my recipe collection, not just for its versatility, but for the sheer comfort it brings. Whether I’m layering it in a sandwich, spooning it over fresh prawns, or sneaking a dip with some crispy fries, it never fails to make me smile. I hope you find as much joy in making and sharing it as I have. It’s one of those little things that makes a big difference.
