Marie Rose sauce, sometimes referred to as cocktail sauce in certain regions, is a popular British condiment typically crafted from a mixture (or puree) of tomatoes, mayonnaise, lemon juice and a dash of Tabasco sauce. It is commonly served as an accompaniment, particularly with prawns. Although the exact origin of the name "Marie Rose" remains somewhat mysterious.

INGREDIENTS:

Mayonnaise

• 2 egg yolks
• 1.25ml (¼ tsp) salt
• 15ml (1 tbsp) lemon juice
• 15ml (1 tbsp) white wine vinegar
• 5ml (1 tsp) Dijon mustard
• 250ml (1 cup) oil

• 250ml (1 cup) mayonnaise
• 45ml (3 tbsp) tomato puree
• ½ lemon, juiced
• 16g (1 tbsp) caster sugar
• 10 drops Tabasco

SERVES:

• 2 portions of 30ml (2 tbsp)

COOKS IN:

• Prep: 15 min

DIFFICULTY:

• EASY

METHOD:

• For the mayonnaise: Using the K-Mojo DigiMaster’s emulsifier attachment, switch on the machine at the lowest setting.
• Pour in the egg yolks, salt, lemon juice, vinegar and mustard. Speed up the DigiMaster to its highest setting and run for 30 seconds.
• Change the machine’s speed to its lowest setting again.
• Pour the oil as slowly as possible while the machine is running. Be patient. It should take around 2 minutes, if not more.
• By the time you’ve run out of oil, a thick mayonnais would have formed. Optional: Store in a sealable jar in the fridge and use as you see fit.
• For the Marie Rose Sauce: Place all of the ingredients in a bowl and stir.
• Serve as a dipping sauce with crudites or in a Prawn Cocktail. Enjoy!

TIP: You can tweak the recipe to your taste. E.g. adding more or less lemon juice, Tabasco, sugar or tomato puree.