Sauces
Marie Rose sauce balances the richness of mayonnaise with the acidity and sweetness of ketchup; if the ratio is off, it can taste heavy or turn into tomato sauce. On British tables, it is classically served beneath cooked shrimp in a shrimp cocktail. Lemon and paprika are the two ingredients that rein in the sauce’s sweetness.
Put the mayonnaise in a bowl, add the ketchup, and fold together with a spatula. Continue until the color is an even salmon pink; any streaks left now will still show on the plate. Do not use a whisk, which will thin the mayonnaise unnecessarily.
Stir in the lemon juice, paprika, and black pepper. The paprika is not there for heat; it balances the ketchup’s sweetness. Add the salt last, since the mayonnaise and ketchup already contain salt.
The sauce should fall slowly from a spoon in a continuous ribbon. If it is too thick, thin it with one 5 ml measure of cold water or lemon juice; if too loose, add one spoonful of mayonnaise. Taste it while cold, since the sauce seems sweeter at room temperature.
Pour the sauce over the shrimp just before serving; if added too early, the sauce draws out the shrimp’s moisture and thins.
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