Transform those last remnants of ketchup into a delightful Marie Rose-style dressing with ease. This quick recipe only requires a few ingredients—mayonnaise, chili sauce, lemon juice, and a dash of your favorite spirit—to create a tangy, creamy, and mildly spicy sauce in just minutes. Best of all, you can whip it up without even needing to wash another dish.
To craft this Ketchup Bottle Marie Rose Sauce, which yields about 5–6 tablespoons, you’ll need 4–5 tablespoons of mayonnaise, 1 teaspoon of a spirit like sweet vermouth, vodka, brandy, or cognac, and 1–3 tablespoons of sriracha, Tabasco, or another preferred chili sauce. Add a small squeeze of lemon juice, some flaky sea salt to taste, and freshly ground black pepper. Begin with a ketchup bottle that still has about 1–2 tablespoons of ketchup left inside.
Ensure there’s sufficient space in the bottle to add all other ingredients. Then, pour in the mayonnaise, your choice of spirit, chili sauce, and lemon juice. Add a pinch of salt and a generous amount of black pepper for seasoning. Secure the bottle’s lid firmly and shake it vigorously until the contents are well blended and the sauce reaches a smooth and creamy consistency.
Once blended, taste the dressing and adjust the flavors to your liking—more chili sauce for heat, extra lemon juice for acidity, or additional mayonnaise for a milder profile. You can serve the sauce straight from the bottle, with an optional sprinkle of paprika to enhance its color and flavor.
This adaptable sauce pairs wonderfully with prawns, avocado, lettuce, and cucumber in a classic prawn cocktail. It’s also a great addition to burgers, salads, roasted veggies, or crispy avocado fries. This recipe is particularly handy for utilizing the last bits of ketchup, turning them into something fresh and flavorful rather than letting them go to waste.