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sauce Marie-Rose

popular with seafood

Crab meat in shell with salad and Marie Rose sauce

Invented in the 1960s by British chef Fanny Cradock, sauce Marie-Rose is made with tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper—similar to cocktail sauce, but without the horseradish.

Sauces and condiments

Text © Dana Facaros

Image by horax zeigt hier