Marie Rose sauce from Ester - Australian Cooking (page 147) by Mat Lindsay and Pat Nourse

  • Worcestershire sauce
  • tomato sauce
  • Show all ingredients...
  • Serves : 125ml

  • EYB Comments

    Can use the fermented hot sauce on page 118, the confit garlic on page 121, and the confit onion oil on page 119. Can substitute the book's "Chilli salt" for chilli powder.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: A platter of seafood

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the fermented hot sauce on page 118, the confit garlic on page 121, and the confit onion oil on page 119. Can substitute the book's "Chilli salt" for chilli powder.

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