Garlic Butter Boil Sauce
This garlicky, buttery boil sauce is perfect for enhancing seafood with big flavor and minimal fuss.
Ingredients
Main Ingredients
- 1 cup unsalted butter Use unsalted for better control of seasoning.
- 6 cloves garlic, finely minced (or pressed) Fresh garlic is best; jarred can be used in a pinch.
- 2 tablespoons Cajun seasoning Adjust to your preferred blend.
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper Start with less if you're sensitive to heat.
- 1 tablespoon fresh lemon juice
- to taste none salt
- none none fresh parsley, chopped, for garnish
Instructions
Preparation
- Place a medium saucepan over medium heat and add the butter. Melt slowly to avoid browning.
- Add the minced garlic to the melted butter and sauté for about 30–60 seconds until fragrant. Don’t let it brown.
- Stir in the Cajun seasoning, paprika, and cayenne pepper. Mix well so the spices bloom in the butter.
- Add the lemon juice and reduce the heat to low. Let the sauce simmer gently for about 5 minutes, stirring occasionally to combine flavors.
- Taste and add salt as needed. Remove from heat.
- Garnish with chopped fresh parsley and serve warm alongside your seafood.
Notes
Store leftover sauce in an airtight container in the fridge for up to 4 days. Can be frozen in portions for up to 3 months. Warm gently when reheating.