This Gordon Ramsay Marie Rose Sauce is a creamy and tangy recipe, which is made with mayonnaise and ketchup. It’s a classic, foolproof recipe, ready in about 5 minutes, plus chilling time.
Jump to RecipeGordon Ramsay Marie Rose Sauce Recipe Ingredients
- 200ml (⅓ pint) mayonnaise
- 2 tbsp tomato ketchup
- ½ tsp cayenne pepper, plus extra to serve
- Dash Tabasco
- Dash Worcestershire sauce
- 2 tsp brandy
- Squeeze of fresh lemon juice, to taste
- Salt and freshly ground black pepper
How To Make Gordon Ramsay Marie Rose Sauce Recipe
- Mix the Base: In a medium mixing bowl, add the mayonnaise and tomato ketchup. Whisk them together until the mixture is completely smooth and has an even pink color.
- Add the Seasonings: Add the cayenne pepper, a dash of Tabasco, and a dash of Worcestershire sauce to the bowl. Whisk again until everything is fully combined.
- Stir in the Finishers: Pour in the brandy and a squeeze of fresh lemon juice. Stir gently to incorporate.
- Season and Chill: Season the sauce with salt and freshly ground black pepper to your taste. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve: Just before serving, give the sauce a final stir and sprinkle a small pinch of extra cayenne pepper on top for garnish.
Recipe Tips
- Why do you need to let the sauce rest? Resting the sauce in the fridge for at least 30 minutes is crucial. It allows the different flavors—the spice, the tang, and the richness—to meld together, transforming it from a simple mixture into a well-balanced, cohesive sauce.
- Is it important to use a whisk? Yes. Using a whisk, rather than just a spoon, helps to properly emulsify the ingredients. This ensures the sauce has a smooth, creamy, and stable consistency.
- When should I add the brandy? Stir the brandy in gently at the end, after the base has been whisked together. Adding it too early or whisking too vigorously after it’s added can sometimes affect the stability of the emulsion.
- What’s the best way to serve this with seafood? The temperature contrast is key. If you’re serving it with warm seafood like grilled shrimp, make sure the sauce is well-chilled. If serving with a cold shrimp cocktail, the chilled sauce will complement it perfectly.
What To Serve With Marie Rose Sauce
This classic British sauce is incredibly versatile, especially with seafood.
- As the base for a classic prawn or shrimp cocktail
- As a dipping sauce for fried calamari, scampi, or fish and chips
- As a tangy spread for cold roast beef or chicken sandwiches
- As a dip for french fries or vegetable crudités
How To Store Marie Rose Sauce
- Refrigerate: Store the sauce in an airtight container or a sealed jar in the refrigerator. It will keep well for up to 5 days. Stir before serving.
Marie Rose Sauce Nutrition Facts
- Serving Size: 2 tablespoons
- Calories: 60kcal
- Carbohydrates: 3g
- Protein: 0.5g
- Fat: 5g
- Saturated Fat: 1g
- Sodium: 200mg
- Sugar: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this sauce without the brandy?
Yes, absolutely. The brandy adds a traditional depth of flavor, but if you prefer to make it non-alcoholic, you can simply omit it. The sauce will still be delicious.
How spicy is this sauce?
The heat level is mild but noticeable. You can easily adjust it to your preference by adding more or less cayenne pepper and Tabasco sauce.
What is the difference between Marie Rose sauce and Thousand Island dressing?
They are very similar, but the key difference is in the details. Marie Rose sauce is typically simpler, relying on brandy and Worcestershire sauce for its distinct flavor. Thousand Island dressing often includes finely chopped pickles, onions, bell peppers, or hard-boiled eggs, giving it a chunkier texture and different flavor profile.
Gordon Ramsay Marie Rose Sauce Recipe
Course: SauceCuisine: BritishDifficulty: Easy4
servings5
minutes60
kcalA creamy, tangy, and perfectly balanced Marie Rose sauce, spiked with brandy and spice, perfect for any seafood dish.
Ingredients
200ml mayonnaise
2 tbsp tomato ketchup
½ tsp cayenne pepper
Dash of Tabasco
Dash of Worcestershire sauce
2 tsp brandy
Squeeze of fresh lemon juice
Salt and black pepper
Directions
- In a bowl, whisk together the mayonnaise and ketchup until smooth and pink.
- Whisk in the cayenne pepper, Tabasco, and Worcestershire sauce.
- Gently stir in the brandy and a squeeze of lemon juice.
- Season to taste with salt and pepper.
- Cover and chill for at least 30 minutes.
- Serve with an extra pinch of cayenne pepper on top.
Notes
- Letting the sauce rest for at least 30 minutes in the fridge is essential for the flavors to fully develop.
- Use a whisk, not a spoon, to properly emulsify the ingredients for the smoothest texture.
- The contrast between a well-chilled sauce and warm seafood is delicious.
- Stir the brandy in at the end to maintain a stable emulsion.
