Classic sauce for seafood or salad dressing. This recipe is from my grandmother from when she lived at the Hotel del Coronado during WWII.
Ingredients:
- 1 cup mayonnaise
- 1/2 cup catsup
- 1/2 pint buttermilk (Fresh, not frozen, makes it too thin) or sour cream
- 1 tablespoon Worcestershire Sauce
- 2 lemons — Juiced (2 – 3 Tablespoons)
- salt and pepper
- orange juice
Directions:
- Mix mayo and catsup.
- Add buttermilk/sour cream, Worcestershire Sauce, lemon and orange juice.
- Mix well.
- Salt and pepper to taste.
- Thin with orange juice if needed.
Note: VAK (Mom) uses Miracle Whip, buttermilk and the juice of one lemon and one orange. That is how I make it also.
Serves: Make 3 cups.
Source: Marjorie Austin from a chef at the Hotel del Coronado.
Comments: Use as dip for cooked shrimp (30-32 size) with tails removed. Also really good on avocado and shrimp/scallops/lobster as an appetizer or salad.
So…
Was this the dip that had the salmon added to it?
No this is the sauce that went with the California lobster, shrip and scallop wraps. I will post the salmon spread recipe later today.
Thanks!