Rosa’s Sauce: A Taste of Venetian Elegance

There are certain dishes that transport you instantly, not just through their flavor, but through the memories they evoke. Rosa’s Sauce, or Salsa Rosata, is one such culinary magic. I first encountered this exquisite pink dressing years ago, tucked away in a notebook of recipes passed down from a dear friend who had spent her summers in Italy. She described it as the “secret weapon” of a renowned restaurant on Venice’s St. Mark’s Square, a place she’d frequented for its unparalleled seafood. The aroma, the vibrant color, the delicate balance of sweet, tangy, and just a hint of heat – it all whispered tales of sun-drenched piazzas and romantic canal-side dinners. Making it feels like unlocking a little piece of that Venetian charm for my own kitchen.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes (plus chilling time)
• Servings: Approx. 4-6
• Yield: 1.5 cups
• Dietary Type: Contains Dairy, Contains Alcohol

Ingredients

The beauty of Rosa’s Sauce lies in its simplicity and the harmony of its components. Each ingredient plays a crucial role in creating that signature smooth, luscious texture and balanced flavor profile.

• 1 cup ketchup
• 1/2 cup mayonnaise
• 1/2 cup heavy cream
• 2 1/2 tablespoons brandy
• 1 tablespoon Worcestershire sauce
• 1 teaspoon prepared horseradish
• 5-6 drops Tabasco sauce (adjust to your preferred level of heat)

Ingredient Notes:

• Ketchup: Opt for a good quality ketchup, as its sweetness and tang will form the base of the sauce.
• Mayonnaise: A good, full-fat mayonnaise will provide creaminess and a subtle richness.
• Heavy Cream: This is key for achieving the signature smooth, emulsified texture.
• Brandy: While you can substitute a dry sherry or even white wine in a pinch, the brandy adds a sophisticated depth of flavor that is hard to replicate.
• Worcestershire Sauce: This umami-rich sauce adds a complex savory note that balances the sweetness.
• Prepared Horseradish: A little goes a long way, offering a gentle warmth and bite.
• Tabasco Sauce: This is where you can truly personalize the heat. Start with the suggested amount and add more, drop by drop, until it suits your palate.

Equipment Needed

This recipe is wonderfully straightforward and doesn’t require any specialized equipment.

• Medium-sized mixing bowl
• Whisk
• Spatula or spoon for scraping
• Airtight container for storage

Instructions

The creation of Rosa’s Sauce is as delightful and effortless as its final taste. It’s a testament to how simple, well-chosen ingredients can come together to create something truly special.

1. In a medium-sized mixing bowl, combine the ketchup, mayonnaise, and heavy cream.
2. Using a whisk, gently but thoroughly mix these ingredients until they are smoothly incorporated and the mixture is a uniform pale pink color. Ensure there are no streaks of mayonnaise or ketchup remaining.
3. Add the brandy, Worcestershire sauce, and prepared horseradish to the bowl.
4. Continue to whisk until all the ingredients are fully blended and the sauce is smooth and creamy.
5. Carefully add the Tabasco sauce, starting with 5 drops. Whisk again to distribute the heat evenly.
6. Taste the sauce and, if you desire more heat, add additional drops of Tabasco sauce, one or two at a time, whisking and tasting after each addition until you achieve your desired level of spiciness.
7. Once you are happy with the flavor, cover the bowl tightly with plastic wrap or transfer the sauce to an airtight container.
8. Refrigerate the sauce for at least 30 minutes. This chilling period is crucial as it allows the flavors to meld together, deepen, and the sauce to thicken slightly, enhancing its overall texture and taste. Ideally, chill for longer, up to several hours, for the best flavor development.

Expert Tips & Tricks

To elevate your Rosa’s Sauce experience even further, consider these chef-tested insights:

• Emulsification is Key: When whisking, ensure you achieve a smooth, well-emulsified sauce. This means the oil from the mayonnaise and the liquid ingredients are properly combined, resulting in a silky, stable consistency. Avoid over-whisking vigorously, as this can sometimes break the emulsion.
• The Power of Chilling: Don’t be tempted to skip the chilling step! The flavors in this sauce evolve beautifully as they sit. The brandy’s subtle warmth, the tang of the ketchup, and the subtle kick of the horseradish all meld together, creating a more complex and satisfying taste profile.
• Adjusting Consistency: If you find your sauce is a little too thick after chilling, you can thin it down slightly by whisking in a teaspoon or two of additional heavy cream or even a tiny splash of milk. Conversely, if it’s too thin, you can gently whisk in a touch more mayonnaise.
• Ingredient Quality Matters: While this is a simple sauce, using high-quality ingredients will undoubtedly shine through. A good mayonnaise, a flavorful ketchup, and a decent brandy will make a noticeable difference.

Serving & Storage Suggestions

Rosa’s Sauce is incredibly versatile and shines when paired with a variety of seafood. Its vibrant color makes it a visually appealing addition to any dish.

• Serving:

  • The classic Venetian preparation involves spooning this luscious sauce generously over chilled, cooked seafood. Think succulent cooked shrimp, delicate crab meat, plump scallops, or even a mixed seafood salad.
  • Serve it as a dip for grilled shrimp skewers, fish cakes, or even roasted vegetables.
  • It also makes a fantastic sandwich spread, especially for lobster rolls or crab salad sandwiches.
  • For an elegant presentation, arrange your seafood on a bed of crisp lettuce (like romaine or butter lettuce), drizzle with a squeeze of fresh lemon juice, and then spoon the Rosa’s Sauce over the top.

• Storage:

  • Store any leftover Rosa’s Sauce in an airtight container in the refrigerator.
  • It will keep well for up to 3-4 days. The flavors may even continue to develop and meld further during this time.
  • Avoid leaving the sauce at room temperature for extended periods, as the mayonnaise and dairy content can spoil.

Nutritional Information

Below is an estimated nutritional breakdown for Rosa’s Sauce. Please note that these values can vary based on the specific brands of ingredients used.

Nutrient	Amount per Serving (approx. 2 tbsp)	% Daily Value
Calories	110 kcal	6%
Total Fat	10g	13%
Saturated Fat	3g	15%
Cholesterol	15mg	5%
Sodium	250mg	11%
Total Carbohydrate	6g	2%
Dietary Fiber	0g	0%
Sugars	5g	10%
Protein	1g	2%

Variations & Substitutions

While the classic Rosa’s Sauce is divine as is, there’s always room for a little culinary creativity:

• Spicier Kick: For those who love a more pronounced heat, consider adding a pinch of cayenne pepper or a small amount of finely minced jalapeño (seeds removed for less heat).
• Herbal Notes: A teaspoon of finely chopped fresh chives or dill can add a lovely fresh herbaceous counterpoint.
• Citrus Zest: The zest of half a lemon or lime can brighten the sauce and add another layer of complexity, especially if serving with fish.
• Non-Alcoholic Option: If you prefer to omit the alcohol, you can substitute the brandy with an equal amount of apple cider vinegar or a splash of white grape juice for a touch of sweetness and acidity.

FAQs

Q: Is Rosa’s Sauce truly from a famous Venetian restaurant?
A: While the inspiration is drawn from the renowned Antico Martini on St. Mark’s Square in Venice, this recipe is a delightful interpretation that captures the essence of their celebrated dressing.

Q: Can I make this sauce ahead of time?
A: Yes, absolutely! Rosa’s Sauce benefits from chilling, so making it a few hours or even a day in advance is highly recommended to allow the flavors to meld beautifully.

Q: How can I make the sauce less sweet?
A: If you find it too sweet, you can slightly reduce the amount of ketchup and increase the amount of mayonnaise by a tablespoon or two. A touch more Worcestershire sauce can also help balance the sweetness.

Q: Is this sauce good on anything other than seafood?
A: While it’s a star with seafood, it’s also surprisingly delicious as a dip for chicken tenders, a spread for gourmet sandwiches, or even mixed into potato salad for an unexpected twist.

Q: What is the best way to store leftovers?
A: Store Rosa’s Sauce in an airtight container in the refrigerator for up to 3-4 days. Its creamy texture and vibrant flavor hold up well.

Final Thoughts

Rosa’s Sauce is more than just a condiment; it’s an invitation to a moment of refined indulgence. Whether you’re recreating a taste of Venice or simply seeking a wonderfully flavorful dressing for your next seafood feast, this recipe delivers with effortless charm. The balance of flavors is so exquisite, it’s bound to become a staple in your culinary repertoire. I encourage you to give it a try, perhaps with some perfectly grilled prawns or a fresh lobster salad, and savor the delightful pink embrace. I would love to hear about your creations and how you’ve made this Venetian treasure your own!