Marie Rose Sauce

Name: Marie Rose Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (330 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18 g) Egg Yolk; about 1½ tsp (7 ml) Dijon Mustard; 12.5 g lemon juice Lemon Juice; about 1 cup (260 ml) Grapeseed Oil; about 1½ Tbsp (24 ml) Tomato Sauce; about ½ tsp (3 ml) Worcester; 1 tsp (5 ml) Cognac; 1.5 g Maldon Salt

Independent adaptation of a publicly published Zach Elliott-Crenn recipe. Not affiliated with, sponsored by, or endorsed by Zach Elliott-Crenn.

CONDIMENT · PRAWN COCKTAIL OR COLD SHRIMP

In the published recipe, this is the condiment for prawn cocktail.

Elliott-Crenn's Marie Rose sauce for prawns.

On the jar

MARIE ROSE

Method: stove
Yield: about 1½ cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Dijon Mustard 7 mlLemon Juice 12 mlGrapeseed Oil 260 mlTomato Sauce 24 mlWorcester 3 mlCognac 5 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Dijon Mustardabout 1½ tsp (7 ml)
Lemon Juice12.5 g lemon juice
Grapeseed Oilabout 1 cup (260 ml)
Tomato Sauceabout 1½ Tbsp (24 ml)
Worcesterabout ½ tsp (3 ml)
Cognac1 tsp (5 ml)
Maldon Salt1.5 g

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Marie Rose Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 1 national award

Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
Anchovy Cream Mayonnaise★★★ KITCHENOn the jar: ANCHOVY
Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Zach Elliott-Crenn. British / contemporary. Cited awards include: Michelin 1* (Portland, London, historical); Michelin HC Dining In elevation-era press.

Adapted from a Zach Elliott-Crenn recipe (Zach Elliott-Crenn / Michelin Dining In (Portland)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Zach Elliott-Crenn / Michelin Dining In (Portland) (published as “Marie Rose Sauce”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar