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 was typically paired with bland foods such as potatoes because its natural tendency is to overpower its neighboring tastes. The sauce also usually made its most abundant appearances during the winter months with hearty meals like stew and beef. Brown sauce was especially popular throughout the British empire in the late 1800s, but it also had influences in Ireland and other European countries. The Chef brand was originally established in 1921 with a variety of products from pickles to Barbeque sauce. The founder, a man by the name Will Woods began by making vinegar and barbeque sauces all throughout Ireland.