Battered endive leaves with a marie rose sauce

Sean Gravina makes an interesting starter with battered endive leaves, deep-fried and served with an old-school marie rose sauce.

Battered endive leaves with a marie rose sauce


  • Vegetable oil for deep-frying
  • 500g curly endive leaves


  • 65g plain flour
  • 1 egg, separated
  • 1 tbsp olive oil, salt
  • 150-175ml warm water

Marie rose sauce

  • 125ml mayonnaise
  • 2 tbsp tomato ketchup
  • ½ tsp Worchester
  • 1 tsp brandy


  1. To make the batter mix the flour, salt, egg yolk and olive oil in a bowl and add the warm water to obtain a smooth mixture.
  2. Leave to stand for 30 mins.
  3. Whisk the egg white in a grease free bowl and fold into the batter.
  4. To make the sauce mix all the ingredients and adjust seasoning.
  5. Heat the vegetable oil in a large pan, dip the endive leaves in the batter, one at a time and fry until golden brown.
  6. Remove and place on kitchen towel to absorb excess oil.

This recipe first appeared on Gourmet Today TV, aired on TVM on 8 January, 2016.