Rose Sauce, a Simple but Luscious Condiment


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.



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