If there’s one thing that us white folks love, it’s a good seafood dish. And what better way to elevate those dishes than with a delicious sauce? Today, I’m sharing two classic recipes for Marie Rose sauce that will perfectly complement your next seafood feast.
Classic Marie Rose Sauce
This sauce is a true classic and is perfect for dipping shrimp, crab, or any other seafood into. Here’s what you’ll need:
Ingredients:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions:
- In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, hot sauce, smoked paprika, and garlic powder.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- When ready to serve, stir the sauce and enjoy!
Trempette rapide au Whisky
This version of Marie Rose sauce has a little kick to it thanks to a splash of whisky. It’s perfect for those who like a little bit of heat in their sauce. Here’s what you’ll need:
Ingredients:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon whisky
- 1 teaspoon hot sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Instructions:
- In a small bowl, whisk together the mayonnaise, ketchup, whisky, hot sauce, smoked paprika, and garlic powder.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- When ready to serve, stir the sauce and enjoy!
Both of these sauces are quick and easy to make, and will add a delicious pop of flavor to any seafood dish. Give them a try and let me know what you think!
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