Marie Rose sauce Marie Rose sauce Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce, as well as cocktail sauce, were invented in the 1960s by British cook Fanny Cradock. It is often accompanied with seafood, and prawns in particular. In the United States, a similar sauce, fry sauce, is sometimes served with french fries. Another similar sauce called Thousand Island dressing is popular in
Chef brown sauce On average Chef Brown sauce sells for about $4.55 per 18 ounces of sauce, but the shipping price can be up to $14.00. The sauce itself is considered part of Irish history, so the primary buyers are typically in Ireland or somewhere in Europe. Brown Sauce is a dark colored, savory, tomato based sauce said to be created in the British Empire during the late 1800s as a means to liven up their naturally bland meals. Essentially, the sauce is made up of many accidential ingredients such as dates, molasses, tamarinds, tomatoes, cloves, and lots of cayenne pepper. Brown sauce