For the classic shellfish sauce, mix 3 tablespoons each of ketchup, prepared horseradish, and lemon juice, 1 teaspoon Worcestershire sauce, hot pepper sauce to taste and, if you wish, 1 tablespoon chopped onion. Serve with chilled, cooked shrimp or crabmeat or with chilled raw clams or oysters.
Green mayonnaise also enhances cold seafood. Mix together 1 tablespoon each of chopped spinach, fresh chives, dill, and parsley. Stir the herbs into 1 cup mayonnaise. Experiment with other green herbs.
Remoulade is another good accompaniment to seafood. To 1 cup mayonnaise add 1 tablespoon chopped parsley, 1 chopped hard-cooked egg, 1 minced garlic clove, and 1 teaspoon Dijon mustard.