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Started making this sauce after watching too many seafood boil videos online during lockdown. My first try was just throwing stuff together - butter, garlic, whatever spices looked good. Kitchen smelled so amazing neighbors kept 'dropping by' to see what's cooking. Now it's our must-have for any seafood night. Even my picky eater teen who says seafood is gross dips everything in this sauce!
What Makes This Sauce Special
- Super easy make no fancy chef skills needed
- Uses stuff probably already have in kitchen
- Makes whole house smell amazing
- Perfect for dunking or drizzling
- Can make ahead saves time when cooking
- Freezes great for busy nights
- Everyone asks for recipe
Grab These From Store
- The Basics:
- Lots butter real stuff not margarine
- Yellow onion chop it tiny
- Whole head garlic yes really that much
- Cajun seasoning and Old Bay
- Brown sugar just little bit
- Box chicken stock
- Couple lemons for juice
- Nice To Have:
- Extra butter cause always need more
- Backup seasonings run out fast
- Fresh parsley looks fancy
Let's Make Some Magic
- Start With Butter
- Melt that butter in big pan. Use biggest one got cause sauce bubbles up lot. Keep heat medium or butter burns - learned that one hard way!
- Flavor Building
- Throw in those tiny chopped onions, let them get soft and sweet. Add garlic next makes whole house smell amazing. Kids usually start hovering around kitchen bout now.
- Spice It Up
- Mix in all seasonings let them wake up bit in butter. This when magic starts happening smells like restaurant kitchen. Add brown sugar too balances everything out.
- Getting Saucy
- Pour in chicken stock bring to bubble then turn down let it simmer. Sauce starts getting thicker looks glossy and beautiful. Give it good stir now and then.
- Final Touch
- Squeeze in fresh lemon juice at end brightens everything up. Throw in parsley too if using makes it look fancy.
Make It Your Way
Like it spicier? Add more red pepper or hot sauce. Too spicy? Cut back on Cajun seasoning use more Old Bay instead. Want it thinner? Splash in more stock. Thicker? Let it bubble bit longer. Sometimes add splash cream at end makes it extra rich. Everyone ends up making their own version - that's half fun!
What Goes Great With It
This sauce makes everything taste better! Dunk crab legs in it, pour over shrimp, drizzle on lobster. Even plain potatoes and corn taste amazing with this stuff. Make sure got plenty bread for soaking up every last drop - that's best part according my kids!
Keeping It Fresh
Sauce stays good bout week in fridge though never lasts that long our house! Can freeze it too - pour in ice cube trays then pop out when need quick sauce fix. Heat it up slow when ready use or butter might separate. Great make ahead for parties saves ton time later.
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Frequently Asked Questions
- → How spicy is this sauce?
- This recipe creates a mild, flavorful sauce. You can adjust the spice level by adding more or less red pepper flakes, or including hot sauce to taste.
- → Can I make this sauce ahead of time?
- Yes, you can make the sauce ahead and reheat gently when needed. Store in an airtight container in the fridge for up to 3 days.
- → Why finely dice the onions and garlic?
- Fine dicing helps release more flavor into the butter and creates a better sauce texture. It also ensures the vegetables cook evenly.
- → What if my sauce is too thick?
- You can thin the sauce by adding more chicken stock, about 1/2 cup at a time until you reach your desired consistency.
- → What seafood goes well with this sauce?
- This sauce works great with any seafood boil ingredients including shrimp, crab, crawfish, mussels, and lobster. It also makes an excellent dipping sauce.