I can’t think of a better accompaniment for prawns than classic Marie Rose Sauce. Most years, we start our Australian Summer Christmas Menu with platters of prawns and a bowl of this sauce, and my gorgeous Nonna insists on peeling everyone’s prawns so no one gets their hands dirty. The family member who draws the short straw has to help her — and when it’s Christmas, that’s a lot of prawns.
Prawn peeling aside, this creamy, tangy sauce is a must-have for any Christmas table. It takes only a couple of minutes to make and tastes far better than anything store-bought. Once you’ve made it yourself, you’ll never go back to bottled seafood or cocktail sauce again.
What is Marie Rose Sauce?
Marie Rose sauce is a classic British condiment made by combining mayonnaise and tomato sauce, finished with a little Worcestershire sauce and lemon for balance. The result is a creamy, gently tangy sauce that pairs perfectly with seafood.
While it’s most commonly served with prawns, it also works beautifully with crab, lobster, and other shellfish. At Christmas, it’s an easy addition to a seafood platter and a reliable favourite that people always gravitate towards, especially when serving fresh oysters or prawns.
Marie Rose sauce can be made up to 24 hours ahead and kept covered in the fridge until needed. Give it a quick stir before serving and bring it straight to the table with cooked prawns — perfect for stress-free Christmas entertaining.
Marie Rose Sauce
Ingredients
- ½ cup whole egg mayonnaise
- ½ cup tomato sauce ketchup
- 1 tsp worcestershire sauce
- 1 tbsp lemon juice
Instructions
- Combine all ingredients in a bowl, stir thoroughly until sauce is smooth, creamy and light pink in colour.
- Chill in the fridge for at least half an hour before serving to allow the flavours to meld together.
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