We had a family get together yesterday to celebrate my daughter’s 15th birthday later this week and everybody who tasted my Marie Rose sauce commented on how nice it was, which got me to researching what if anything was different about the way I do it from any other recipe.

It seems that my way, which I’m pretty sure is the same as the way my grandmother did it, is subtly different in the absence of Worcestershire Sauce and the addition of Dijon mustard so I thought I’d share the recipe and you can judge for yourself!

Yesterday’s version was exactly as set out below but I often substitute the mayonnaise with creme fraiche or yoghurt.  My grandmother sometimes used English mustard powder instead of the Dijon but she would only use about 1/4 teaspoon, as it is much stronger.

Ingredients

1 tablespoon tomato ketchup

2 tablespoons salad cream

2 tablespoons mayonaise

2 teaspoons lemon juice

1 teaspoon Dijon mustard

White pepper to taste

Dusting of cayenne pepper

To prepare just whisk all the ingredients together then transfer into the serving dish and sprinkle over a light dusting of cayenne.