Seafood Boil Sauce Recipe:
Seafood Boil Sauce Recipe:
This recipe for seafood boil sauce is sure to become a classic. With a tinge of heat and lots of butter and garlic, it’s a creamy sauce that goes well with seafood boils.
With just a few basic ingredients, this sauce can be prepared in approximately 20 minutes! Gather your preferred seafood and let’s create this amazing sauce!
My tried-and-true low country boil, old bay shrimp boil, and cajun boil pair wonderfully with this sauce!
For seafood boil recipes, like my boil in a bag, this sauce is a must-have. You must try this recipe, whether you’re boiling crabs, crawfish, shrimp, or just dipping your snow crab legs or lobster tails. The only problem is that I promise, this will quickly become your favorite boil sauce, so much so that you might never want to eat at a seafood restaurant again. Your taste buds will be truly delighted by it.
Ingredients:
Seafood Boil Sauce Recipe:
- Of course, butter is the star of the show. The foundation of this sauce is melted butter. To adjust the amount of salt in the sauce, feel free to use unsalted butter instead of the salted that I used.
- Fresh garlic and yellow onions add a wonderful, aromatic taste to the sauce that complements seafood so nicely. Expert advice: chop the onions as thinly as you can!
- Cajun seasoning, old bay seasoning, onion powder, and red pepper flakes make up this homemade seafood seasoning blend. Naturally, add salt and black pepper to taste.
- Hear me out: brown sugar makes this sauce amazing by counterbalancing all of the ingredients that are salty. Don’t worry about having a sugary boiled dipping sauce because it doesn’t make it sweet at all.
- Chicken stock: the stock loosens the sauce a little bit and gives it another layer of flavor. In case stock is unavailable, chicken broth can also be used.
- Lemon juice: The sauce gains brightness and a hint of citrus taste from the lemon juice.
Advice:
Seafood Boil Sauce Recipe:
Add more or fewer red pepper flakes to suit your desired degree of spiciness. A small amount of spicy sauce can be added for extra spiciness. Considering how sensitive I am to heat, I would say that this sauce is really delicious and mild. As you go, taste and adjust the ingredients to your desired consistency. For precise measurements, refer to the recipe card.
Chop the garlic and onions as finely as you can. When frying it in the butter, this is essential to bringing out the flavors.Add an additional ½ cup of chicken stock if you would like your sauce thinner.
Not every cajun spice is made equally. While some products have no salt at all, others do contain salt in their blend. Keep this in mind when you prepare, and taste as you go to avoid making an overly spicy or overly salty sauce.Add a little Worcestershire sauce if you want to add some umami taste.
How to Prepare Boiling Seafood Sauce?
Seafood Boil Sauce Recipe:
In a big skillet over medium heat, melt butter. Diced onions should be added and cooked for five minutes after all of the butter has melted. Add the diced garlic and saute it for a further three minutes in the butter.
Incorporate the old bay, red pepper flakes, brown sugar, onion powder, and cajun seasoning. After mixing, cook for five minutes. Add chicken stock after that. After stirring and bringing the sauce to a boil, simmer it for six to eight minutes to thicken it. Take off the heat and add the parsley and lemon juice.
Drizzle over cooked seafood and reserve any excess for dipping. Appetizers for Seafood Boil Sauce
With a spoon, stir the seafood boil sauce in a bowl.
Enjoy this delicious recipe with any dish or with fresh seafood. Try these recipes for some inspiration if you need it:
Components:
Seafood Boil Sauce Recipe:
- 2 cups Butter with Salt
- One diced onion
- 8 chopped garlic cloves
- ¼ cup Cajun Spice
- 2 tablespoons Old Bay
- 1/2 tsp. powdered onion
- ¼ tablespoon brown sugar
- One tablespoon red pepper flakes
- One cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Guidelines:
Seafood Boil Sauce Recipe:
In a big skillet over medium heat, melt butter. Diced onions should be added and cooked for five minutes after all of the butter has melted. Add the diced garlic and saute it for a further three minutes in the butter.
Incorporate the old bay, red pepper flakes, brown sugar, onion powder, and cajun seasoning. After mixing, cook for five minutes. Add chicken stock after that. After stirring and bringing the sauce to a boil, simmer it for six to eight minutes to thicken it.
Take off the heat and add the parsley and lemon juice.Drizzle overcooked and reserve any excess for dipping.
