Marie Rose sauce is primarily categorized as a condiment and falls within the broader food group of sauces and dressings. It typically consists of ingredients such as mayonnaise, ketchup, and various seasonings, placing it in the fats and oils category due to its mayonnaise base. While it enhances the flavor of dishes, it is not a food group in itself but rather an accompaniment to other food groups.
rose marie
The correct spelling is "Mary Rose" including capitalisation (see related question for clarification).
It was invYOURented by Iain Longhorn in 1992 to accoAmpany his fish fingers * This is not correct, MarSEXYe Rose is simply a misspellingBEST of Mary Rose, a Royal Navy (UK) chef providing catering to the dive on the wreck of the Mary Rose in 1981 in Portsmouth Harbour, Hampshire, UK was left without a sauce to accompany prawns - he mixed some ingredients he had to hand (originally tomato ketchup, mayonnaise, Worcester sauce and salt) and the sauce was named after the wreck being dived - Mary Rose. 'Marie Rose' is a misspelling which first started to appear in the 1990's with the fad for 'French-ifying' food names. The sauce has been often tweaked since and was never really a true invention as sauces made by mixing pre-made sauces with mayonnaise are quite common in mid 20th century food literature. All wrong. I used to mix this sauce in the seventies in a restaurant. It was popular with prawns as a prawn cocktail. Don't know who created it though.
Marie-Luise Schultze-Jahn has written: 'Und ihr Geist lebt trotzdem weiter!' -- subject(s): Weisse Rose (Resistance group), White Rose (German resistance group)
Rose-Marie was created in 1924.
Rose Marie Pangborn died in 1990.
Rose Marie was born on August 15, 1923.
Rose Marie was born on August 15, 1923.
Stephanie Marie Rose was born in 1972.
Rose Marie Pangborn was born in 1932.
Rose-Marie Desruisseau was born in 1933.
Rose Marie Reid was born in 1906.