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
Sauce Robert 78 compound sauces systematized by Marie-Antoine Carême in the early 19th century, only two—Sauce Robert and Remoulade—were present in much older cookbooks, such as Massaliot's "Le Cuisinier Roial et Bourgeois" in 1691. In Charles Perrault's canonical telling of Sleeping Beauty (1696), the Queen Mother insists that Sleeping Beauty and her children be served to her à la Sauce Robert. A version of Sauce Robert also appears in Francois-Pierre de la Varenne (cook to Henry IV)'s "Le Cuisinier François" (1651), the founding text of modern French cuisine. Sauce Robert Sauce Robert is a brown mustard sauce and one of the "small