Seafood Sauce

Since most seafood is mild in flavor, it's great along with sauce. If you like bold flavors, dip seafood in a ketchup and horseradish-based cocktail sauce. For a creamier taste, mix a mayonnaise and ketchup sauce. Tartar sauce is also creamy, but it includes chopped capers and gherkins, which give the sauce a little crunch. You can also make a rich butter sauce that's flavored with sautéed garlic and parsley.

1/2 cup (116 g) of mayonnaise

1 tablespoon (17 g) of ketchup

1 pinch of salt

1 teaspoon (4.9 ml) of lemon juice, optional

1⁄2 teaspoon (2.5 ml) of Worcestershire sauce, optional

1⁄4 teaspoon (1.2 ml) of hot sauce, like Tabasco, optional

1 pinch of cayenne pepper, optional

1 cup (230 g) of mayonnaise

3 tablespoons (26 g) of capers, drained and chopped

3 tablespoons (28 g) of gherkins, drained and chopped

1 small shallot, finely chopped

1 squeeze of lemon juice

3 tablespoons (11 g) of chopped fresh parsley

Salt and ground pepper, to taste

Put the ketchup, horseradish, juice, and sauces in a bowl. Get out a small bowl and put 1/2 cup (115 g) of ketchup into it along with 2 tablespoons (30 g) of horseradish, 1 teaspoon (4.9 ml) of lemon juice, 1⁄2 teaspoon (2.5 ml) of Worcestershire sauce, and 1⁄2 teaspoon (2.5 ml) of hot sauce. Use a whisk or fork to combine the sauce ingredients until they're completely smooth. Then dip a clean spoon into the bowl and taste the sauce. Adjust the flavorings according to your taste.

Spoon the sauce into a serving bowl and set it out along with boiled and cooled shrimp. Classic cocktail sauce is also great with oysters, clams, and steamed crab legs.  Stir the mayonnaise, ketchup, and salt. Spoon 1/2 cup (116 g) of mayonnaise into a small bowl and stir in 1 tablespoon (17 g) of ketchup. Mix in 1 pinch of salt and then taste the mixture. Add more salt if you like.

Repeat the fence checks for the pasture you want the cattle to graze in next before moving them there. It cannot be stressed enough the importance of checking fences before moving cattle. Sometimes you may want to check fences again during the time they are on pasture, especially if they are in an area that is big enough to allow them to graze there for three to four weeks or more, and especially if the fences themselves are old and prone to break from the stress put on them by the cattle.

Whisk in the optional juice, sauces, and cayenne pepper. If you want the sauce to have a little more flavor and spice, stir in your choice of optional ingredients. You can whisk in 1 or more of these ingredients:
1 teaspoon (4.9 ml) of lemon juice
1⁄2 teaspoon (2.5 ml) of Worcestershire sauce
1⁄4 teaspoon (1.2 ml) of hot sauce, like Tabasco
1 pinch of cayenne pepper

Serve the Marie Rose sauce with shrimp or seafood. Unlike most American shrimp cocktails that simply serve cold shrimp with bold cocktail sauce, British-style shrimp cocktail mixes Marie Rose sauce with cold shrimp. Serve the creamy shrimp on top of gem lettuce. Chop the capers, gherkins, shallot, and parsley.

Combine the chopped ingredients with mayonnaise and lemon juice. Transfer all of the chopped ingredients to a small bowl and add 1 cup (230 g) of mayonnaise. Squeeze 1 squirt of lemon juice into the bowl and stir the sauce until it's combined. Chill the tartar sauce for 1 hour before serving it. Cover the tartar sauce and refrigerate it for at least 1 hour so the flavors intensify. Then serve the tartar sauce with fried fish, clam strips, fried oysters, and baked seafood fillets. Mince 1 clove of garlic and stir it into the melted butter in the saucepan. Stir and cook the garlic over medium heat until it becomes translucent and fragrant.

Stir in dried parsley and salt. Add 1 1/2 teaspoons (0.8 g) of dried parsley and 1/8 teaspoon (0.7 g) of salt to the butter sauce. Taste the sauce and add more salt according to your taste. Dip seafood into the butter sauce. Turn off the burner and transfer the garlic butter to small, warm ramekins. Then dip crab or lobster into the sauce. If you'd like to use the sauce as a base for seafood pasta, coat cooked fettuccine with the sauce and stir in cooked seafood.