Marie Rose sauce

Marie Rose sauce(known in some areas ascocktail sauceorseafood sauce) is a Britishcondimentoften made from a blend oftomatoes, mayonnaise,Worcestershire sauce,lemon juiceandblack pepper. A simpler version can be made by merely mixingtomato ketchupwithmayonnaise. The sauce was popularised in the 1960s byFanny Cradock, a British cook.
It is often used to accompanyseafood,prawnsin particular.
The sauce is often credited toFanny Cradock, who made it widely known. Variations exist internationally, and seafood cocktail sauces predate Cradock's 1967 recipe by some years. For example, in 1956,Constance Sprypublished a recipe for Tomato Ice, a chilled mixture of mayonnaise and sweetened tomato pulp, for use as the base of a prawn cocktail.
The Americancocktail sauceis a horseradish and ketchup-based sauce that is served with seafood, and dates back considerably earlier. Although this is not the same sauce as Marie Rose, it is served in the same distinctive style in a prawn or shrimp cocktail, and it has been incorrectly suggested that US cocktail sauce, made milder for British tastes, was the precursor of Marie Rose sauce.
The connection with the name Marie Rose is also not clear. Cradock is sometimes credited with the name, or there is an association with the British warship theMary Rose. However, theMary RoseTrust itself has debunked this, saying "As we still have a number of divers on our team who were around during this period, so we can ask them. Not one of them has any recollection of this happening... since the Mary Rose was in the news a lot during this period, it becomes clear that some people did the sums and came up with a nice story to justify the result."
In Argentina,salsa golfis a similar sauce created in the 1920s at a golf course, hence the name.
In the United States, a similar sauce,fry sauce, is sometimes served with french fries. Fry sauce is only ketchup and mayonnaise, so would relate to the simplified Marie Rose sauce recipe. A related sauce and dressing calledThousand Island dressingis popular in the United States and Canada. The Thousand Island dressing recipe reputedly originated from theThousand Islandsbetween the state of New York and the province of Ontario.Russian dressingis also similar, with mayonnaise, ketchup, horseradish, and other ingredients. Thousand island can have the most ingredients of all these, and one noticeable difference is that while fry sauce is very smooth, thousand island has chunky texture thanks to chopped pickles and other ingredients. Marie Rose sauce has some similarities to theRaising Canehomemade version recipes.
In Ireland, Marie Rose sauce refers primarily to just ketchup and mayonnaise, and often salt and pepper. Marie Rose sauce in chip shops is usually known as "burger sauce", though there are many names in use. However, the above British versions are also used in Ireland. The name used is dependent on where it is being served (e.g. chip shop) and what the sauce is accompanying (such as chips or salad). More formal recipes may also incorporate ingredients such ashorseradish, herbs, and Irishbrandy.
Some restaurants may top or accompany Marie Rose sauce with Irishcheddar cheese.