On Sat, 8 May 2021 06:23:00 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, May 8, 2021 at 6:55:25 AM UTC-4, Gary wrote:
>> jmcquown wrote:
>> > Am I guessing correctly if I say you also like things like A-1 Steak
>> > Sauce and the old Heinz 57?
>> Not quite. When I was young at home, my mother always bought very thin
>> steaks (less than 1" thick) and cooked them to "well-done." That's what
>> Dad liked and we all ate what Dad liked. It was tough and chewy and not
>> much flavor.
>>
>> In those days, I loved A-1. It made those steak edible but was the
>> dominate flavor.
>>
>> BTW, if anyone likes steak sauce, Lee&Perrins is a very good one.
>>
>> These days, I will season a steak mildy to enhance but not detract from
>> the beef flavor.
>>
>> Similar to the half steamed/half boiled shrimp that I love. Mild
>> flavoring but still plenty of shrimp taste. I quit making the delicious
>> cocktail sauce as it becomes the dominant flavor leaving the shrimp only
>> for texture.
>
>If you don't glob it on, it enhances the taste of the shrimp rather than
>overpowering it.
>
>My husband makes a pretty powerful cocktail sauce, then I thin
>out my portion with lemon juice so it's both less "clingy" and more tart.
>Then I dip just part of each shrimp in the sauce.
>
>Cindy Hamilton

For beef or seafood I prefer a creamy horseradish sauce... very easy
to prepare one's own from sourcream and prepared horseradish. Don't
buy extra hot horseradish. It gets it's heat from mustard oil and
leaves an unpleasant after taste.