Transform the last remnants of ketchup in a bottle into a delightful Marie Rose-style dressing with this simple recipe. By mixing mayonnaise, a hint of chili sauce, lemon juice, and a splash of your favorite spirit, you can create a creamy, tangy, and mildly spicy sauce in just a few minutes, all without needing to dirty another dish.
This recipe for Ketchup Bottle Marie Rose Sauce is quick to prepare, taking only about five minutes, and yields approximately five to six tablespoons. To make this sauce, you’ll need a nearly empty ketchup bottle with about one to two tablespoons of ketchup remaining, along with four to five tablespoons of mayonnaise. Add one teaspoon of sweet vermouth, vodka, brandy, or cognac, and one to three tablespoons of your preferred chili sauce, such as Sriracha or Tabasco, depending on your taste preference. A small squeeze of lemon juice, a pinch of flaky sea salt, and a generous amount of freshly ground black pepper round out the ingredients. For an optional touch, paprika can be used as a garnish.
The preparation is straightforward: ensure there’s sufficient room in the ketchup bottle to accommodate the additional ingredients. Add the mayonnaise, chosen spirit, chili sauce, and lemon juice directly into the bottle. Season with salt and pepper, secure the lid, and shake the bottle vigorously until the ingredients are well combined and the sauce achieves a smooth, creamy texture. Taste the dressing and adjust the seasoning as desired, adding more chili sauce for extra heat, lemon juice for more acidity, or mayonnaise for a milder, creamier consistency.
This versatile sauce is particularly well-suited for classic prawn cocktails, complementing prawns, avocado, lettuce, and cucumber beautifully. It can also enhance the flavors of burgers, salads, roasted vegetables, or crispy avocado fries. By repurposing the last bit of ketchup in the bottle, this recipe not only prevents waste but also creates a new culinary delight.