Alice Rose Marie Rose sauce is simple enough to make without a recipe, but getting the balance right between sweet, tangy and savoury is where most versions fall short.
This one leans on a small splash of brandy and Worcestershire sauce alongside the usual mayonnaise and ketchup, which lifts it well beyond the flat, overly sweet sauce that gave prawn cocktail its slightly dated reputation in the first place.
It takes about five minutes and keeps well, so it’s worth making a batch to have on hand.
Why a Splash of Brandy Lifts a Basic Mayonnaise and Ketchup Mix
Plain mayonnaise and ketchup stirred together tastes exactly as flat as it sounds, with nothing beyond sweetness and a basic creaminess to it.
A small amount of brandy, along with Worcestershire sauce and a few drops of Tabasco, adds a warmth and complexity that genuinely transforms the sauce, without making it taste boozy or overwhelming the delicate seafood it’s usually served alongside.
Getting the ratio of mayonnaise to ketchup right also matters considerably — too much ketchup and the sauce turns cloyingly sweet and overly pink, too little and it loses the characteristic colour and gentle tang that defines a proper Marie Rose sauce.
Ingredients for Gordon Ramsay Marie Rose Sauce
- 150g mayonnaise
- 3 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 tsp brandy (optional)
- A few drops of Tabasco
- Juice of 1/2 lemon
- Salt and freshly ground black pepper
How to Make Gordon Ramsay Marie Rose Sauce — Step by Step
Step 1 — Combine the Base
Add the mayonnaise and ketchup to a bowl.
Step 2 — Add the Flavourings
Stir in the Worcestershire sauce, brandy if using, and Tabasco.
Step 3 — Mix Thoroughly
Whisk together until fully combined and smooth.
Step 4 — Season
Add a squeeze of lemon juice and season with salt and pepper, tasting and adjusting the balance as needed.
Step 5 — Rest
Cover and refrigerate for at least 15 minutes before using, to let the flavours settle together.
My Top Tips for the Best Gordon Ramsay Marie Rose Sauce
Taste and adjust as you go, as the balance of ketchup, Worcestershire sauce and Tabasco varies depending on personal preference and the exact brands used.
Let the sauce rest in the fridge before using, as the flavours combine and mellow noticeably once given a little time.
Use good-quality mayonnaise, as it makes up the largest proportion of the sauce and its flavour comes through directly.
Don’t skip the lemon juice, as it adds a brightness that balances the richness of the mayonnaise and the sweetness of the ketchup.
Make a larger batch than you think you need, as this sauce keeps well and works with more than just prawns.
Serving Suggestions
Use with a classic prawn cocktail, as a dip for cooked king prawns, or spread into a sandwich with crab or smoked salmon. It also works well alongside a simple fish finger sandwich.
How to Store Gordon Ramsay Marie Rose Sauce
In the fridge: Store in an airtight container or jar in the fridge for up to 1 week.
In the freezer: Not recommended, as mayonnaise-based sauces tend to split once frozen and thawed.
Gordon Ramsay Marie Rose Sauce Recipe
Ingredients
Method
- Combine mayonnaise and ketchup.
- Stir in Worcestershire sauce, brandy and Tabasco.
- Whisk until smooth.
- Season with lemon juice, salt and pepper.
- Rest in the fridge 15 minutes before using.
Notes
Frequently Asked Questions About Gordon Ramsay Marie Rose Sauce
Can I make this sauce ahead of time?
Yes — it’s actually better made a few hours or even a day ahead, as the flavours have more time to combine and deepen.
What can I use instead of brandy?
The brandy can be left out entirely without significantly changing the dish, or substituted with a small splash of sherry for a similar warmth.
Why does my sauce taste too sweet?
This usually means too much ketchup relative to the mayonnaise. Add a little more mayonnaise, along with an extra squeeze of lemon juice, to balance it out.
What’s the difference between Marie Rose sauce and cocktail sauce?
They’re very similar, though Marie Rose traditionally includes brandy or sherry, giving it a slightly more complex flavour than a plain cocktail sauce made with just mayonnaise and ketchup.
