Marie Rose sauce is a creamy, tangy pink condiment from British and Irish cooking, made by combining mayonnaise with ketchup or tomato purée, Worcestershire sauce, lemon juice, and seasonings such as black pepper and paprika; some versions add a splash of brandy or horseradish. It emerged in Britain in the 1960s as a dressing for shellfish and remains most associated with prawn cocktail, served over cold poached or steamed prawns. It resembles American cocktail sauce and Thousand Island dressing but differs from both: unlike cocktail sauce, it's mayonnaise-based rather than horseradish-forward, and unlike Thousand Island, it typically skips the pickles and onion. Beyond seafood, it works as a sandwich spread, vegetable dip, or burger topping. The exact origin of the name is unclear.