Mary Berry Marie Rose Sauce – Creamy, Tangy, and Just the Right Amount of Retro

I first made Marie Rose sauce for a prawn cocktail on Christmas Eve—felt very Fawlty Towers, but I was determined to do it properly. I followed Mary’s proportions exactly… and then promptly ruined it with far too much Worcestershire sauce. Lesson learned: a little goes a long way.

Once I got it right though—creamy, just sweet enough, with that citrus lift—it completely transformed a simple bag of cold-water prawns. Since then, I’ve used it on everything from grilled chicken wraps to chips. Let me show you how to get that perfect balance, without overdoing the sauce that shall not be named.

---

Why This One Works So Well

• It’s absurdly simple. No cooking, no blending—just a bowl, a spoon, and a bit of common sense.
• The balance is bang-on. Mary’s version doesn’t go too heavy on the ketchup, which keeps it from veering into ‘school dinner pink sludge’ territory.
• It’s versatile. Yes, it’s iconic in a prawn cocktail. But I’ve used it with chips, roast chicken, even cold roast beef in a sandwich.

---

INGREDIENTS + WHY THEY MATTER

• Mayonnaise (4 tbsp) – The creamy base. Full-fat mayo gives it that rich mouthfeel. I tried light mayo once… never again.
• Ketchup (2 tbsp) – Adds sweetness and that iconic pink hue. Mary’s ratio keeps it subtle, not sugary.
• Lemon Juice (1 tsp) – Brings acidity to cut the richness. I always use fresh—it really lifts the flavour.
• Worcestershire Sauce (1 tsp) – Adds savoury depth. Don’t be tempted to add more, or it dominates.
• Paprika (¼ tsp, optional) – For colour and a whisper of warmth. I prefer smoked paprika for an extra edge.
• Salt + Pepper – Just enough to sharpen it up at the end.

Optional, but I’ve tested:

• Tabasco (few drops) – Adds a bit of bite. I go easy unless I’m using it with fried seafood.
• Brandy (1 tsp) – The posh twist. I only add it if I’m feeling very 1970s dinner party.

---

Making It Yours (Without Ruining It)

• Vegan version? Use vegan mayo—I’ve tested with Hellmann’s plant-based and it held up beautifully.
• No Worcestershire? A dash of soy sauce or a tiny bit of balsamic vinegar works in a pinch.
• Spicy version: Add more Tabasco or a small pinch of cayenne pepper.
• Herby twist: Finely chopped dill or tarragon gives it a fresh note—especially good on smoked salmon.

---

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce too runny	Used bottled lemon juice	Fresh lemon gives better flavour and consistency
Overpowering flavour	Too much Worcestershire sauce	Stick to 1 tsp, max. You can always add more.
Flat-tasting	Forgot to chill it	Resting in the fridge blends the flavours
Separated after a day	Didn’t stir before serving	Give it a quick mix to bring it back to life

---

HOW TO MAKE MARY BERRY’S MARIE ROSE SAUCE

1. Start with the base.
   In a small bowl, combine 4 tbsp mayonnaise with 2 tbsp ketchup. Stir until smooth and uniformly pink.
2. Add the flavour.
   Stir in 1 tsp lemon juice, 1 tsp Worcestershire sauce, and ¼ tsp paprika. Mix well.
3. Taste and season.
   Add a pinch of salt and pepper. If you’re after heat, add 2–3 drops of Tabasco.
4. Chill.
   Cover and refrigerate for at least 10 minutes. It’ll thicken slightly and the flavours meld beautifully.

---

---

TIPS FROM MY KITCHEN

• I always make it 30 mins ahead—it tastes noticeably better once chilled.
• A tiny splash of brandy makes it feel posher than it has any right to be.
• If it’s going in a sandwich, I reduce the ketchup slightly so it’s not too runny.
• I keep a batch in the fridge and use it as a dip for frozen fish fingers. No shame.

---

STORAGE + SERVING

• Fridge: Keeps well in a sealed jar or container for up to 3 days.
• Do not freeze: Mayo-based sauces split when thawed.
• Before serving: Always give it a stir to recombine if it looks separated.

Perfect Pairings:

• Classic prawn cocktail (obviously)
• Cold roast chicken or turkey
• As a dip for calamari or fishcakes
• Spread into a fish finger sandwich
• Tossed with shredded lettuce, prawns, and avocado for a posh picnic salad

---

FREQUENTLY ASKED QUESTIONS

Q: Can I make Marie Rose sauce without mayonnaise?
A: Technically, you could use Greek yogurt or crème fraîche, but the flavour will be tangier and the texture thinner. I’ve tried—tasty, but not quite the same.

Q: What can I use instead of Worcestershire sauce?
A: A little soy sauce or even a splash of balsamic vinegar works if you’re in a pinch. Just go light—it’s about depth, not dominance.

Q: Is Marie Rose sauce the same as cocktail sauce?
A: Not quite. American cocktail sauce is ketchup + horseradish. Marie Rose is creamier, milder, and mayo-based.

Q: Can I use it for more than just prawns?
A: Oh yes. I’ve used it with crab, cold salmon, chips, even roast veggies in a wrap. It’s a condiment chameleon.

---

Other Recipes You May Like

• Mary Berry Green Peppercorn Sauce
• Mary Berry Salmon with Lemon Sauce
• Mary Berry Sea Bass With Creamy Lemon Sauce

---