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
Emmanuel-Armand de Richelieu, duc d'Aiguillon of Brie. His marriage in 1740 with Louise Félicité de Brehan, daughter of the Comte de Plélo, coupled with his connection with the Richelieu family, gave him an important place at court. Upon the death of King Louis XV's mistress, Madame de Vintimille, in childbirth in 1741, the king's best friend (and the duc d'Agénois' uncle), the manipulative Duke of Richelieu, began to cast about for another candidate to fulfil his royal friend's desires, as he did not want Madame de Vintimille's older sister, Madame de Mailly, to regain the king's affections. He eventually decided upon the younger sister of