Marie Rose sauce can be made by stirring tomato ketchup into ready made mayonnaise but it tatses so much better if it is made fresh. Using tomato ketchup as well as the cider vinegar can make the sauce overly sharp and overly sweet. I prefer to use tomato puree and to lift the flavour with a little lemon juice but you may like to try a mix of the two. I haven’t given a quantity for the tomato sauce / puree because it is all down to personal taste. As a starting point try one fifth tomato to four fifths mayo – you can always add more if you want to.
This sauce is great in a retro prawn cocktail but it also adds a bit of zing to a prawn sandwich. If you have any left use it as a dip with some vegetable crudites.
3 free range egg yolks
1 tbsp Cider Vinegar
Tomato Puree / Tomato Ketchup
500 ml Sunflower Oil
A pinch of Sea Salt & Cayenne Pepper
1 or 2 teaspoons Lemon Juice
Place the egg yolks in a bowl along with the vinegar and whisk to blend.
Slowly add the oil a few drop at a time to start with and as it begins to emulsify add it in a steady stream whisking continuously as you do.
When your mayonnaise is the consistency you would like it to be (it will take all the oil but you may prefer to stop before then) whisk in the tomato puree / ketchup. Season to taste with salt / cayenne pepper / lemon juice.
Alternatively this can be made in a food processor.
Place the egg yolks and vinegar in the mixer.
Blend for one minute then add the oil in a slow, steady stream whilst the processor is still running. When the oil is incorporated add the seasoning.
If you add the oil too quickly or don’t whisk it well enough the mayonnaise may split. If it does simply break another egg yolk into a bowl and slowly add the split mayonnaise, whisking as you do so. This should pull it back together.
This mayonnaise will keep, covered, in the fridge for up to 5 days.