I remember the first time I tried Marie Rose sauce. I was at a small seaside café on the English coast. The waitress brought out a plate of prawns, and that pink, creamy sauce caught my eye instantly. I dipped a prawn and my taste buds went on a little holiday. There was something comforting about it-rich, tangy, and just a little sweet. Later, I discovered Jamie Oliver’s take on Marie Rose sauce, and it quickly became my go-to for seafood nights at home. His version is simple, fresh, and makes you feel like you’re dining in a coastal bistro.
Jamie Oliver’s Marie Rose Sauce Recipe
I’ve always appreciated recipes that feel effortless yet deliver on flavor, and Jamie’s Marie Rose is exactly that. The magic of this recipe lies in its balance-creamy without being heavy, tangy without being sharp, and subtly sweet. Every time I make it, I’m reminded of summer lunches and long family dinners. Jamie’s approach strips the sauce back to its essential goodness, which is why it works so well with prawns, crab, or even a crisp salad.
Ingredients Needed
The first time I gathered the ingredients, I was surprised at how few items you actually need. Here’s what you’ll need for a small batch:
- 200 ml mayonnaise (use full-fat for richness)
- 3 tablespoons tomato ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon brandy (optional, but it adds a lovely depth)
- A pinch of cayenne pepper or hot sauce
- Freshly ground black pepper to taste
Every ingredient has a purpose, from the tang of lemon to the subtle kick of cayenne. I’ve often found that having high-quality ingredients makes the sauce taste way better than any fancy cooking technique.
How To Make Jamie Oliver’s Marie Rose Sauce
The first time I tried making it, I was nervous about overdoing the seasoning. But Jamie makes it foolproof. Here’s the step-by-step:
- Mix the base: In a small bowl, combine the mayonnaise and ketchup until smooth.
- Season: Add Worcestershire sauce, lemon juice, and brandy if using. Stir gently.
- Add heat: Sprinkle in cayenne pepper or a dash of hot sauce. Taste and adjust.
- Final touch: Grind in black pepper to your preference.
- Chill: Let the sauce rest in the fridge for at least 30 minutes. The flavors meld beautifully when cold.
The first time I followed these steps, I was amazed at how a few simple motions transformed a handful of ingredients into something indulgent and elegant.
Ingredient Science Spotlight
I love geeking out over what makes a recipe sing. Marie Rose sauce is a perfect example:
- Mayonnaise: Acts as the creamy base. It’s an emulsion of egg yolk and oil, which gives the sauce body.
- Tomato ketchup: Adds natural sweetness and acidity. This balances the richness of the mayo.
- Worcestershire sauce: Brings umami depth thanks to anchovies and fermented flavors.
- Lemon juice: Brightens the sauce and prevents it from feeling too heavy.
- Cayenne pepper: Introduces a subtle heat that elevates the flavor profile.
Understanding these basics makes it easier to tweak the sauce without fear of ruining it. I often experiment with small adjustments just to see how the chemistry changes the flavor.
Expert Tips
I’ve learned a few tricks over the years that make this sauce unforgettable:
- Use room-temperature ingredients. Cold mayo straight from the fridge can make mixing uneven.
- Taste as you go. Adjust lemon, pepper, or Worcestershire gradually.
- Let it rest in the fridge. The flavors develop and meld.
- For a smoother texture, whisk instead of stir. It incorporates air for a lighter feel.
I remember one time I skipped chilling it and the flavor felt flat. Lesson learned-patience is key.
Recipe Variations
One of the joys of Marie Rose sauce is how adaptable it is:
- Herb twist: Add chopped dill or tarragon for a fresh note.
- Spicy kick: Mix in a teaspoon of Sriracha or smoked paprika.
- Light version: Swap half the mayo with Greek yogurt for a tangy, lower-calorie option.
- Seafood salad dressing: Thin it with a little olive oil and lemon juice for drizzling over a mixed seafood salad.
I love experimenting with these tweaks depending on the mood or occasion. Each variation tells a slightly different story but keeps the essence intact.
Final Words
Every time I make Jamie Oliver’s Marie Rose sauce, I feel a connection to those first seaside lunches. It’s a recipe that’s approachable, comforting, and versatile. The creamy pink sauce elevates any dish-whether it’s prawns, lobster, or a simple salad. I often find myself making extra just to have on hand; it’s that good.
FAQs
What Ingredients Are Needed For Jamie Oliver’s Marie Rose Sauce?
You’ll need mayonnaise, ketchup, Worcestershire sauce, lemon juice, and a bit of Tabasco or hot sauce.
Can I Make Jamie Oliver’s Marie Rose Sauce In Advance?
Yes, you can prepare it ahead of time and store it in the fridge for up to 2 days.
What Can I Serve Jamie Oliver’s Marie Rose Sauce With?
It’s perfect with seafood like prawns, or you can use it as a dip for veggies or chips.