Description
A rich and flavorful garlicky seafood boil sauce made with butter, olive oil, and a blend of Cajun spices. Perfect as a pour-over or dipping sauce for shrimp, crab, lobster, and more, this sauce delivers a spicy, aromatic kick that complements any seafood boil.
Ingredients
Scale
Butter Sauce
- 1 cup unsalted butter (2 sticks)
- 1 tablespoon olive oil
- 1 head of garlic (about 10–12 cloves, minced)
- 1 tablespoon lemon juice
- 1 tablespoon Old Bay seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 1 teaspoon hot sauce (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Melting Butter and Oil: In a medium saucepan, melt the unsalted butter along with the olive oil over medium heat to create a rich base for the sauce.
- Sautéing Garlic: Add the minced garlic to the melted butter and oil, sautéing for 2–3 minutes while stirring frequently. Cook just until fragrant and slightly softened, but avoid browning the garlic to prevent bitterness.
- Adding Spices and Lemon Juice: Stir in the lemon juice, Old Bay seasoning, smoked paprika, cayenne pepper (if using), onion powder, paprika, black pepper, and salt. Continue cooking for another 2–3 minutes to allow the flavors to meld together thoroughly.
- Incorporating Hot Sauce: If desired for extra heat, add the hot sauce and stir well to combine all the ingredients evenly.
- Finishing with Parsley: Remove the saucepan from heat and stir in the chopped fresh parsley for a fresh herbal note. Serve the sauce warm as a pour-over for seafood or as a dipping accompaniment.
Notes
- This sauce pairs perfectly with shrimp, crab legs, lobster, clams, potatoes, and corn in a seafood boil.
- Double the batch when preparing for larger gatherings or seafood boils.
- For a smoother texture, blend the sauce briefly before serving.
- Adjust cayenne pepper and hot sauce quantities to suit your preferred spice level.
