DISH RESEARCH · Sauce
Marie Rose sauce
GBC Kitchen’s Marie Rose sauce makes its own mayonnaise base, then combines it with tomato ketchup, smoked paprika and cayenne pepper.
About Marie Rose sauce
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GBC Kitchen’s selected Marie Rose sauce starts with a mayonnaise made in the same preparation. The publisher presents it as a sauce to accompany prawns.
Egg yolk, Dijon mustard and juice from half a lemon are whisked together in a bowl. Vegetable oil is first drizzled in very slowly while whisking continues.
As the mayonnaise thickens and emulsifies, the remaining oil can be added more quickly. Salt and pepper are used to season that same mixture.
Tomato ketchup, smoked paprika and cayenne pepper are stirred into the mayonnaise. The publisher describes the paprika and cayenne as giving a smoky kick.
A little more of the same cayenne is sprinkled over the finished sauce. The selected preparation keeps the mayonnaise-making and final seasoning in one sequence.
Ingredients in Marie Rose sauce
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.