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
• salt and pepper
• orange juice

Directions:

1. Mix  mayo and catsup.
2. Add buttermilk/sour cream, Worcestershire Sauce, lemon and orange juice.
3. Mix well.
4. Salt and pepper to taste.
5. 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 1 quart.
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.