If you’ve ever had a proper prawn cocktail, you’ve likely met Marie Rose sauce. even if you didn’t know it. Jamie Oliver’s take on it? Classic, creamy and just a bit cheeky. It’s that pink-hued sauce with a tangy kick that takes simple seafood and gives it a proper British twist.
At its core, Jamie’s version is all about balance. Creamy mayo, tangy tomato, a splash of something sharp and that little something. something that makes you go, “What is that”? (Spoiler: It might be a dash of Worcestershire or a sneaky hit of brandy.)
It’s one of those sauces that looks simple but tastes like someone knew what they were doing. It’s also a bit of a throwback-retro, in the best way. Think 70s dinner party but make it cool again.
Jamie Oliver Marie Rose Sauce Recipe
Ingredients Needed
Jamie doesn’t overcomplicate things which is part of the charm. Here’s what you’ll typically need for his Marie Rose sauce:
- 4 tablespoons mayonnaise – Go for the real stuff. This is your base.
- 1 tablespoon ketchup – Gives that classic pink color and sweet tang.
- 1 teaspoon Worcestershire sauce. Adds depth and umami.
- 1 squeeze of lemon juice. Brightens everything up.
- 1 dash of Tabasco (optional). If you like a bit of heat.
- Salt and freshly ground black pepper. Always season to taste.
- (Optional) A splash of brandy. Jamie sometimes adds this for a richer flavor.
You might already have all of this in your kitchen which is part of why this sauce is such a win.
Equipment Needed
You don’t need a fancy kitchen for this. In fact, the simpler the better. Here’s what you’ll use:
- Mixing bowl – Medium-sized is perfect.
- Whisk or spoon – You’re just mixing, so no need for electric tools.
- Measuring spoons – Precision helps but eyeballing works if you’re confident.
- Citrus squeezer (optional) – If you want to get every last drop out of that lemon.
That’s it. Low-tech, low-effort. But the result? High-reward.
How To Make Jamie Oliver’s Marie Rose Sauce
Alright, time to make some magic.
- Start with mayo. Scoop it into your bowl. This is your creamy canvas.
- Add ketchup. Mix it in until the sauce turns a soft pink. This is where that nostalgic prawn cocktail vibe starts to show up.
- Splash in Worcestershire. Just a teaspoon but it adds so much richness.
- Squeeze in the lemon juice. Not too much-start small. Taste as you go.
- Season it. Salt, pepper and a tiny dash of Tabasco if you like it spicy.
- (Optional but fun) Brandy. Jamie doesn’t always include this but when he does-it adds a grown-up twist. Try it once. You might never go back.
Mix it all until smooth. Taste. Adjust. Done. You now have a sauce that can make even a sad-looking prawn look like it belongs on a restaurant plate.
What I Learnt
Making Jamie Oliver’s Marie Rose sauce taught me a few things. things that go beyond just stirring a few ingredients together.
First: Simplicity wins. You don’t need 15 ingredients to make something delicious. If your basics are high quality and your ratios are right, that’s enough.
Second: Taste as you go. The lemon might need adjusting. Maybe you want more zing or maybe less ketchup. This sauce is customizable. Own it.
Third: It’s about the little things. That splash of Worcestershire? Game changer. The optional brandy? Elegant. These details are what take a classic and give it personality.
Also: don’t be afraid of retro food. There’s a reason this sauce has stuck around since the 60s. It works.
Recipe Tweaks For Jamie Oliver’s Marie Rose Sauce
Jamie Oliver’s Marie Rose sauce is a classic-creamy, tangy and just the right amount of sweet. But the beauty of it? It’s totally tweakable. Here’s how you can play around with the base to match your taste buds or impress guests with something slightly different.
1. Spice It Up
Jamie’s version is fairly mellow. Want a kick? Add a few drops of Tabasco or a pinch of cayenne pepper. Even smoked paprika gives it a subtle heat and a smoky edge. Great for people who like bold flavors.
2. Make It Boozy
A tiny splash of brandy or sherry adds depth and that little ’what”s in this”? moment. Go easy-just 1-2 teaspoons-and whisk it in with the mayonnaise. This version leans toward the classic prawn cocktail you’d get in upscale British restaurants.
3. Swap the Mayo Base
Traditionalists might frown but swapping out half the mayo with Greek yogurt lightens the sauce without losing the creaminess. Want it dairy-free? Use avocado mayo or vegan mayo. Still delicious, just a little cleaner.
4. Add Crunch or Zing
Finely chopped gherkins or capers bring texture and tang. A few teaspoons of grated horseradish? Divine. Just enough to make your nose tingle, especially if you’re pairing the sauce with roast beef or smoked salmon.
5. A Hint of Sweetness
Jamie’s recipe balances tang and sweet well but you can tweak the sugar level. Use a tiny dollop of honey or a splash of orange juice for a fruitier note. This plays well with grilled shrimp or fried fish.
Play around, taste as you go and make it your own. It’s one of those sauces that forgives, even rewards, experimentation.
Storage Tips For Leftovers
Got extra sauce? No problem. Here’s how to keep it fresh and safe.
Refrigeration Is a Must
Marie Rose sauce is mayo-based, so it needs to be chilled. Store it in an airtight container (glass jars work best) and pop it in the fridge as soon as you’re done serving. Don’t leave it out for more than two hours, especially in warm weather.
How Long Does It Last?
If stored properly, it’ll keep for up to 4-5 days. Stir it before using as it may separate slightly. If it smells off or looks curdled, bin it.
Freezing? Don’t Bother.
Freezing mayonnaise-based sauces is a no-go. The texture breaks down and it turns into a gloopy mess when thawed. Best to make it fresh in small batches.
Label It
If you’re juggling multiple sauces in your fridge, slap a label with the date on the container. Saves guessing games later on.
What To Eat With Jamie Oliver’s Marie Rose Sauce?
This sauce isn’t just for prawn cocktails. though it’s amazing on those. Think beyond the obvious. Here’s a lineup of tasty pairings:
1. Seafood Galore
- Cold prawns or shrimp: The classic. Spoon it over a bed of lettuce with a lemon wedge. Simple, retro, perfect.
- Grilled fish: A dollop on grilled salmon or sea bass gives a creamy contrast.
- Fish finger sandwiches: Slather some Marie Rose inside a crusty bun with crispy fish fingers and shredded lettuce. Trust me on this one.
2. Burgers & Sandwiches
Swap ketchup or regular mayo for this sauce. It adds a tangy lift to:
- Chicken burgers
- BLTs
- Club sandwiches
3. Fries or Potato Wedges
Dip your chips in it. Or drizzle some over loaded fries with bits of crispy bacon and spring onions.
4. Roasted Veggies
Try it with roasted cauliflower, sweet potatoes or asparagus. The creaminess balances out roasted edges and smoky flavors.
5. Cold Meat Platters
Serve it alongside roast beef slices, turkey or ham. Think of it like a posh alternative to mustard or chutney.
FAQs
What’s In Jamie Oliver’s Marie Rose Sauce?
The sauce is made from mayonnaise, ketchup, lemon juice, Worcestershire sauce, and a bit of Tabasco for heat.
Can I Make Jamie Oliver’s Marie Rose Sauce Ahead Of Time?
Yes! You can make it up to 24 hours ahead and keep it in the fridge. Just give it a good stir before using.
How Can I Adjust The Flavor Of Marie Rose Sauce?
If you want it spicier, add more Tabasco. For a tangier kick, try more lemon juice or Worcestershire sauce.
