Marie Rose sauce
Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce, as well as the dish (prawn cocktail) from which its more common name, cocktail sauce, comes, was invented in the 1960s by renowned British cook Fanny Cradock.
It is often used with seafood, and prawns in particular. Giles Coren said: "Prawn cocktail dripping with Marie Rose sauce is, probably, most symbolic of 70s cuisine."[unreliable source?] Despite popular belief, Russian dressing, although demonstrating many of the physical and chemical properties of Marie Rose, is a completely separate condiment and should be treated as such.
In the United States, a similar sauce, fry sauce, is sometimes served with french fries. Another similar sauce called Thousand Island dressing is served in the United States and Canada. The Thousand Island dressing recipe reputedly originated from the Thousand Islands between the state of New York and the province of Ontario. In Argentina, salsa golf is a similar sauce created in the 1920s at a golf course, hence the name.