Description
This savory Cajun garlic butter sauce is a flavorful, aromatic blend perfect for enhancing seafood, grilled meats, vegetables, and more. Made by gently cooking garlic, shallots, and a blend of Cajun spices in butter, then finished with fresh lemon juice, Worcestershire sauce, and hot sauce, it offers a rich, spicy, and tangy complement for your favorite dishes. The sauce can be easily adjusted for heat and thickness, making it a versatile and vibrant addition to any meal.
Ingredients
Scale
Butter Base
- 1 cup (2 sticks / 226 g) unsalted butter, cubed
- 1 tablespoon olive oil
Aromatics
- 10–12 large garlic cloves, finely minced or grated
- 1 medium shallot, very finely minced (optional but recommended)
Spices
- 2 tablespoons Cajun seasoning (store-bought or homemade, low-sodium if possible)
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 1 tablespoon fresh, finely chopped)
- 1/4–1/2 teaspoon cayenne pepper, to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt, plus more to taste (adjust if Cajun seasoning is salty)
Liquids and Finishers
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional but brightens the flavor)
- 2 tablespoons Worcestershire sauce
- 1–2 tablespoons hot sauce (such as Louisiana-style or your favorite)
- 2–4 tablespoons low-sodium chicken broth, seafood stock, or water (to thin to desired consistency)
- 2 tablespoons fresh parsley, finely chopped, for finishing
Instructions
- Prepare aromatics: Peel and finely mince or grate the garlic cloves for intense, even flavor. Finely mince the shallot if using, and chop the fresh parsley and zest the lemon if using zest. Set all these aromatics aside.
- Warm the pan: Place a small to medium saucepan or skillet over low to medium-low heat. Add the olive oil, heating gently for 30–60 seconds until it shimmers but does not smoke.
- Sweat the shallot and garlic: Add the minced shallot and cook, stirring often, for 2–3 minutes until soft and translucent, adjusting heat to prevent browning. Then add the minced garlic and cook gently for 1–2 minutes, stirring constantly, until fragrant and just starting to turn light golden, avoiding any browning to prevent bitterness.
- Add the butter: Reduce heat to low and add cubed butter. Stir continuously as it melts slowly, combining with the garlic and shallot to infuse the butter with their flavors.
- Season the sauce: When the butter is nearly melted, add the Cajun seasoning, smoked paprika, onion powder, dried oregano, dried thyme, dried parsley, cayenne pepper, black pepper, and salt. Stir thoroughly to evenly distribute the spices, giving the sauce a deep reddish-gold hue.
- Add liquid ingredients: Stir in Worcestershire sauce, hot sauce, lemon juice, and lemon zest if using. Start by adding 2 tablespoons of broth, stock, or water, stirring until fully incorporated. Add additional liquid one tablespoon at a time until the sauce reaches your preferred pourable consistency.
- Simmer briefly to bloom flavors: Keep the heat low and let the sauce gently simmer for 3–5 minutes, stirring occasionally. Avoid vigorous boiling; look for soft bubbles around the edges. Taste and adjust seasonings—add more salt, cayenne or hot sauce for heat, or lemon juice for brightness as desired.
- Finish with fresh herbs: Turn off the heat and stir in the fresh parsley. Allow the sauce to rest for 1–2 minutes so flavors meld together.
- Serve: Use immediately while warm, or keep over lowest heat, stirring occasionally. If the sauce thickens as it cools, whisk in a little warm broth or water to loosen it. Spoon generously over seafood, grilled chicken, steak, vegetables, baked potatoes, or pasta, or use as a dipping sauce for seafood boils and crusty bread.
- Storage and reheating: Cool sauce to room temperature, then transfer to an airtight container and refrigerate for up to 5 days. Reheat gently over low heat or in short microwave bursts, adding a splash of water or broth if needed. For long-term storage, freeze in ice cube trays, transfer cubes to a freezer bag, and keep up to 2 months. Reheat frozen cubes over low heat until warmed through.
Notes
- Finely mincing or grating garlic enhances flavor distribution and intensity.
- Adjust cayenne and hot sauce according to your preferred heat level.
- Using low-sodium Cajun seasoning helps better control saltiness in the sauce.
- Olive oil helps prevent butter from burning during cooking.
- Lemon zest adds brightness but is optional if unavailable.
- Add additional broth or water gradually to reach desired sauce consistency.
- Store leftovers in airtight containers and reheat gently to preserve flavor and texture.
- This sauce pairs especially well with shellfish, grilled meats, and vegetables.
