Marie Rose Sauce
A recipe by David Bitton
Marie Rose sauce is the sauce that is commonly served with a prawn cocktail. Try it with any other type of seafood suchas lobster tails, Balmain bugs, yabbies or lightly poached white fish. Also delicious stirred through cooked potatoes for a different take on the standard potato salad. Serve with cold roasted meats and it creates another wonderful combination of flavours.
Ingredients
100 ml good quality mayonnaise
2 teaspoons cognac
Sea salt and white pepper, to season
Pinch of ground cayenne pepper
2 teaspoons tomato sauce (ketchup)
Juice of 1 lemon
Method
In a small bowl combine all the ingredients, mixing to a smooth sauce.
Cover and place in the refrigerator until ready to serve.
