Mary Berry Marie Rose Sauce

Ah, Marie Rose sauce — the old faithful of seafood starters. If you grew up in Britain, you’ve seen this rosy pink sauce nestled under a pile of prawns more times than you’ve had fish fingers. And yes, it might feel a bit retro, but honestly? It’s still a knockout when done right.

Mary Berry’s take on this classic is exactly what you’d expect — smooth, balanced, and just a little posh with a splash of brandy. It takes all of five minutes, uses ingredients most of us have knocking about, and adds that creamy, tangy zing that turns plain prawns into something you’d serve with white wine and candles.

It’s not fussy. It’s not modernised beyond recognition. It’s just properly good.

Ingredients List

• 200ml mayonnaise — the base; make it good quality (or homemade if you’re feeling fancy).
• 2 tbsp tomato ketchup — classic sweet-and-tangy backbone.
• ½ tsp cayenne pepper, plus a bit more for garnish — adds warmth, not heat.
• A dash of Tabasco — optional, but a few drops give it a cheeky kick.
• A dash of Worcestershire sauce — adds that little hit of umami.
• 2 tsp brandy — totally worth it for the depth of flavour.
• Squeeze of lemon juice — freshens and brightens the sauce.
• Salt and freshly ground black pepper, to taste.

How to Make It

1. Grab a mixing bowl and add the mayo, ketchup, cayenne, Tabasco, and Worcestershire sauce.
2. Whisk everything together until it turns a lovely soft pink. It should be smooth, creamy, and glossy.
3. Stir in the brandy and a squeeze of fresh lemon juice. Give it a taste and adjust the seasoning with salt and pepper.
4. Transfer to a serving bowl and, if you like, dust a little more cayenne on top for colour.

Common Mistakes (and How to Fix Them)

Why is my sauce too thin?
You may have added too much lemon juice or brandy. Add a little more mayo to thicken it back up.

Can it be too spicy?
Absolutely. Go easy on the cayenne and Tabasco — you can always add more, but you can’t take it out once it’s in.

It tastes too sweet — what now?
Add a tiny splash more lemon juice or Worcestershire sauce. Acid and savoury notes will balance it right out.

I once added too much Tabasco.
Turned into a prawn cocktail of fire. Still ate it. Regretted nothing.

Storage & Reheating

Fridge:
Store in an airtight container for up to 3 days. Stir before serving as it can settle a bit.

Freezer:
Technically yes, but mayo-based sauces don’t freeze particularly well. It tends to split once thawed — I’d just make it fresh.

Reheating:
None needed. Serve chilled or at room temperature.

What to Serve It With

• Prawn cocktail — the obvious one. Shredded lettuce, chilled prawns, and this sauce on top? Can’t beat it.
• Fish and chips — swap out tartare for a creamy change.
• Dipping sauce for chips or calamari — don’t knock it till you’ve tried it.
• Spread on a fish sandwich — game changer.

FREQUENTLY ASKED QUESTIONS

Can I make this without ketchup?
Yes. Try tomato purée mixed with a pinch of sugar and a splash of vinegar to get that same sweet-tangy flavour.

Can I use low-fat mayo?
Sure! It won’t be quite as rich, but it still works. Just watch the texture.

Can I skip the brandy?
Yes. It’s optional — just adds a grown-up twist. You can leave it out or sub with a tiny bit of white wine or sherry.

Is it gluten-free?
It can be — just make sure your Worcestershire sauce is a gluten-free version.

More Mary Berry Recipe:

• Mary Berry Apple Sauce
• Mary Berry Tomato Sauce
• Mary Berry Cumberland Sauce

Nutrition Facts

Amount Per Serving

• Calories: 120
• Total Fat: 11g
• Saturated Fat: 1.5g
• Trans Fat: 0g
• Cholesterol: 5mg
• Sodium: 200mg
• Total Carbohydrates: 5g
• Dietary Fiber: 0g
• Sugars: 4g
• Protein: 0g