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Rose Sauce, a Simple but
Luscious Condiment
Rose (or Pink) Sauce is a sort of “rémoulade” that I
developed based on several more traditional similar sauces. It works well as a
condiment with vegetarian dishes, French fries, and crab cakes. (Elsewhere in
this blog -- check the index -- the sauce is the topping for cauliflower-cheese
rissoles.)
The sauce was influenced by “Salsa Rosa,” a Puerto Rican
topping for fried ripe plantains. (That salsa couldn’t be easier to make: a
mixture of mayonnaise and tomato ketchup.) Another influence was an originally
French sauce we encountered in West Africa used both on cooked shrimp and on
avocado. Finally, I couldn’t resist adding a little horseradish, which is a key
flavor in the sauce used on American shrimp cocktail.
Here’s the recipe for a batch big enough to serve as the
condiment for a meal for six. It will store, refrigerated, for a few days, but
it’s quick enough to make fresh as needed.
3 tablespoons sour cream
2 tablespoons tomato ketchup
1 tablespoon mayonnaise
1 teaspoon prepared horseradish
A pinch of sea salt
In a small bowl, mix the five ingredients together well with
a fork. Taste and add a tiny bit of salt if needed.
Place in a small dish to spoon onto whatever you’re serving
it with.
