Whether you call it seafood sauce, Marie Rose sauce or even prawn dippy sauce – this is a classic Aussie favourite for retro prawn cocktails! Discover our new secret ingredient that elevates this epic recipe to a whole new level.
In This Post You’ll Learn
Why We Love This
Any sauce you can throw together in a minute with ingredients you already have on hand is always going to be a winner in our books.
The fact it tastes WAY better than store bought (and cheaper) is another win win.
Related: Prawn Cocktail Salad / Tuna Mornay
The Secret Ingredient
So originally, those wanting a little bite in their sauce would add a splash of tabasco. This gave Sarah an idea to update the dish to modernise it with one of our favourite ingredients – gochujang!
What?! You’re thinking... well hear us out:
Gochujang is a sweet and spicy Korean chilli paste with tomato-like flavour notes, lending itself to be the perfect addition to the tomato and mayo base of seafood sauce. Go on – add in a good dollop and thank us later. It’ll be the best upgrade you make to your recipe!
What is Seafood Cocktail Sauce?
Seafood sauce started out in the 60’s in Britain, and sometimes referred to as Marie Rose sauce. It’s since become a staple in Australia – especially with a platter of prawns at Christmas.
The classic base of mayo and tomato sauce is enhanced in our take with the addition of Worcestershire sauce, lemon juice and gochujang.
Whether paired with classic prawn cocktail or simply served up with a fresh bowl of cooked prawns, we guarantee you this sauce will not disappoint.
What You’ll Need
- Tomato Sauce / Ketchup – Also known as good ol’ ketchup. One of the main base flavours for this sauce.
- Kewpie Mayonnaise – We love using this because of its extra creamy, rich flavour. You can find it at most grocery stores, buy Kewpie mayo online, or even make your own kewpie mayo at home.
- Gochujang – Add flavour depth and a nice subtle heat. Sub with the more traditional tabasco.
- Worcestershire Sauce – If using an English version, use the amount in the recipe. Or, if you have the Bulldog Japanese Worcestershire Sauce, this is a lot sweeter, so you can double the amount. Otherwise, you can make your own Worcestershire sauce or use tonkatsu or bbq sauce in a pinch.
- Lemon Juice – The acidity from the juice helps mix everything together, and adds a little zing to boot. Sub with lime juice or vinegar.
How to Make Marie Rose Sauce
First, gather your ingredients: See recipe card below for measurements.
- Add in your Kewpie mayonnaise, tomato sauce / ketchup, tbsp lemon juice, Worcestershire sauce and Korean hot pepper paste / gochujang to a small bowl.
- Mix together well until completely combined – especially the gochujang. Then serve immediately with a garnish of optional chives or dill. Alternatively, store in an airtight container in the fridge for up to a week.
Wandercook’s Tips
- Serving – As this is a light coloured sauce, it looks great when served in dark dishes, so keep this in mind when you’re serving it with a platter!
- Portion it Out – If you’re not sure you’ll use the whole amount of sauce, only serve what you need. That way you don’t waste the sauce if only half gets eaten once it’s had prawns dipped in it.
- Chill the Sauce – Letting the sauce chill in the fridge for around 30 min will really allow the flavours to develop.
FAQs
You sure can! Just make sure you keep it in the fridge in a jar or airtight container.
If you’re not dipping prawns straight into it, drizzle it over fish tacos or sushi bowls. It will pair well with a lot of seafood based dishes – experiment and have fun with it!
Variations
- Spice Level – Either add more gochujang or even gochugaru / chilli flakes to up the heat.
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★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- ½ cup Kewpie mayonnaise 120 g / 4.23 oz
- 2 tbsp tomato sauce / ketchup
- 1 ½ tbsp lemon juice
- ½ tbsp Worcestershire sauce
- 1 tsp Korean hot pepper paste / gochujang heaped, sub tabasco sauce
Instructions
- Add in your ½ cup Kewpie mayonnaise, 2 tbsp tomato sauce / ketchup, 1 ½ tbsp lemon juice, ½ tbsp Worcestershire sauce and 1 tsp Korean hot pepper paste / gochujang to a small bowl.
- Mix together well until completely combined – especially the gochujang. Then serve immediately with a garnish of optional chives or dill. Alternatively, store in an airtight container in the fridge for up to a week.
Video
Recipe Notes
- Serving – As this is a light coloured sauce, it looks great when served in dark dishes, so keep this in mind when you’re serving it with a platter!
- Portion it Out – If you’re not sure you’ll use the whole amount of sauce, only serve what you need. That way you don’t waste the sauce if only half gets eaten once it’s had prawns dipped in it.
- Chill the Sauce – Letting the sauce chill in the fridge for around 30 min will really allow the flavours to develop.
- Spice Level – Either add more gochujang or even gochugaru / chilli flakes to up the heat.
Nutrition
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