I still remember the first time I made Mary Berry’s Marie Rose Sauce. I had invited a few friends over for a seafood-themed dinner, and I wanted something a little extra to go with the prawn cocktail starter. I didn’t want to use the store-bought stuff because it never quite hits the right balance for me. That’s when I came across Mary Berry’s simple yet elegant recipe for this classic sauce. It was a total game-changer.
What I love about her version is how balanced and creamy it is. It’s got that rich, tangy flavor from the mayonnaise and ketchup base, a subtle heat from a dash of Tabasco, and a touch of sharpness from lemon juice. The whole thing comes together in minutes, and it instantly elevates whatever you pair it with. Once I tasted it, I couldn’t believe I had spent so long relying on the bottled kind.
Since then, I’ve used this sauce not just with seafood, but also as a dip for chips, a spread in sandwiches, and even as a side for grilled veggies. It’s that versatile. Plus, it’s one of those recipes that never fails to impress guests. They always ask what’s in it, and I love being able to say, “Oh, it’s just Mary Berry’s Marie Rose Sauce. I made it fresh!”
Now, it’s something I always whip up when prawns are on the menu or if I just need a quick, flavorful sauce to round out a dish. It’s so simple, yet it adds a wonderful creamy, zesty lift to whatever it touches. If you’ve never tried making your own Marie Rose Sauce before, this is the recipe to start with. It’s fast, reliable, and absolutely delicious.
What is Mary Berry Marie Rose Sauce?
Mary Berry’s Marie Rose Sauce is a creamy, tangy seafood sauce made from mayonnaise, ketchup, lemon juice, Worcestershire sauce, and a hint of Tabasco. It’s most commonly served with prawns or other shellfish and is a key component of the classic British prawn cocktail.
Why You Should Try This Recipe?
You should try this recipe because it’s incredibly easy to make, uses basic pantry ingredients, and tastes significantly better than store-bought versions. It adds an instant boost of flavor and elegance to seafood dishes and works well as a multi-purpose sauce or dip.
Ingredients Needed to Make Mary Berry Marie Rose Sauce
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6 tablespoons 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 (to taste)
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Juice of ½ lemon
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Salt and pepper to taste
Optional:
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1 teaspoon brandy (for a richer flavor)
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Paprika (for garnish)
Instructions to Make Mary Berry Marie Rose Sauce
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In a medium bowl, combine the mayonnaise and ketchup. Stir until smooth and evenly blended.
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Add the Worcestershire sauce and a few drops of Tabasco, adjusting the heat level to your taste.
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Squeeze in the lemon juice and stir again until fully incorporated.
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Season with salt and pepper to taste.
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Optional: Add a splash of brandy for depth, and sprinkle a little paprika on top before serving.
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Chill the sauce in the fridge for at least 20 minutes before serving to allow the flavors to meld.
Mary Berry Marie Rose Sauce
Ingredients
- 6 tablespoons mayonnaise
- 2 tablespoons tomato ketchup
- 1 teaspoon Worcestershire sauce
- A few drops of Tabasco sauce to taste
- Juice of ½ lemon
- Salt and pepper to taste
Optional:
- 1 teaspoon brandy for a richer flavor
- Paprika for garnish
Instructions
- In a medium bowl, combine the mayonnaise and ketchup. Stir until smooth and evenly blended.
- Add the Worcestershire sauce and a few drops of Tabasco, adjusting the heat level to your taste.
- Squeeze in the lemon juice and stir again until fully incorporated.
- Season with salt and pepper to taste.
- Optional: Add a splash of brandy for depth, and sprinkle a little paprika on top before serving.
- Chill the sauce in the fridge for at least 20 minutes before serving to allow the flavors to meld.
Notes
- Use good-quality mayonnaise for the best flavor and texture.
- Adjust the lemon juice and Tabasco to taste, start with less and add more if needed.
- Chill the sauce before serving to enhance the flavor.
- Stir gently to keep the texture smooth and creamy.
Nutritional Value (Per 2 tbsp, approx.)
- Calories: 120 kcal
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 4g
- Sugar: 3g
- Protein: 0.5g
- Sodium: 180mg
What Goes Well with Mary Berry Marie Rose Sauce
This sauce is the perfect match for cold prawns, shrimp cocktails, crab meat, or even grilled fish. It also works well as a dip for chips or fried seafood, or as a spread in sandwiches and wraps.
My Tips to Make the Best Mary Berry Marie Rose Sauce
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Use good-quality mayonnaise for the best flavor and texture.
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Adjust the lemon juice and Tabasco to taste, start with less and add more if needed.
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Chill the sauce before serving to enhance the flavor.
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Stir gently to keep the texture smooth and creamy.
Easy Variations of Mary Berry Marie Rose Sauce
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Spicy version: Add extra Tabasco or a pinch of cayenne pepper.
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Garlic twist: Mix in a little garlic powder or finely minced fresh garlic.
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Smoky version: Use smoked paprika instead of regular for a deeper flavor.
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Herbed version: Stir in chopped parsley or chives for freshness.
Best Way to Store Mary Berry Marie Rose Sauce
Store the sauce in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving. It’s best served cold and should not be frozen, as the texture may separate.
Nutritional Value (Per 2 tbsp, approx.)
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Calories: 120 kcal
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Fat: 11g
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Saturated Fat: 1.5g
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Carbohydrates: 4g
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Sugar: 3g
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Protein: 0.5g
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Sodium: 180mg
FAQs
Can I make this sauce ahead of time?
Yes, it actually tastes better if made a few hours in advance and chilled.
Is there a substitute for Worcestershire sauce?
You can use soy sauce or omit it entirely, though it adds a nice depth.
Can I use light mayonnaise?
Yes, though full-fat mayo gives the best creaminess and flavor.
What can I use if I don’t have Tabasco?
A few drops of chili sauce or a pinch of cayenne can work as a substitute.
Can I make it vegan?
Yes, use vegan mayo and check that your Worcestershire sauce is vegan-friendly.
Conclusion
Every time I make Mary Berry’s Marie Rose Sauce, I’m reminded of how sometimes the simplest recipes can bring the most joy. It’s one of those little additions to a meal that makes everything feel just a bit more special. Whether I’m serving prawns at a dinner party or just making a quick sandwich for lunch, this sauce always finds its way onto the table.
I especially love how versatile it is. At first, I only made it for prawn cocktails, but over time I’ve found so many uses for it. From spooning it over grilled fish to dipping chips into it during a movie night, it’s become one of those sauces I never want to run out of. And because it’s so quick to put together, I can always whip up a fresh batch without any hassle.
The balance of creamy, tangy, and slightly spicy is what makes this recipe shine. Mary Berry really got it right, no surprise there, and every time I serve it, someone always asks for the recipe. It’s become one of those quiet hits in my cooking routine.
What I also appreciate is that it’s a make-ahead sauce, which makes meal prep so much easier. I’ll often mix it up a few hours before dinner, pop it in the fridge, and forget about it until it’s time to serve. It saves me time and always delivers on taste.
If you’ve never made Marie Rose Sauce from scratch, this is the recipe to try. It’s foolproof, flavorful, and adds something special to even the simplest dishes. Give it a go once, and I promise you’ll never go back to the bottled stuff again, it’s just that good.
