Description
This Savory Cajun Garlic Butter Sauce is a flavorful, aromatic butter-based sauce infused with garlic, shallots, and authentic Cajun spices. Perfect for enhancing seafood, grilled meats, vegetables, and pasta, this versatile sauce combines the heat of cayenne and hot sauce with the brightness of lemon juice and fresh herbs for a rich and vibrant finish.
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)
- 2 tablespoons fresh parsley, finely chopped, for finishing
Spices and Seasonings
- 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)
Liquid Ingredients
- 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)
Instructions
- Prepare aromatics: Peel and finely mince or grate the garlic cloves for an intense and even flavor. Finely mince the shallot if using. Chop the fresh parsley and zest the lemon if using zest. Set all aside.
- Warm the pan: Place a small to medium saucepan or skillet over low to medium-low heat. Add the olive oil and let it heat gently for 30–60 seconds until shimmering but not smoking.
- Sweat the shallot and garlic: Add the minced shallot to the pan and cook, stirring often, for 2–3 minutes until softened and translucent without browning. Then add the minced garlic and cook gently for 1–2 minutes until fragrant and just beginning to turn a very light golden color. Stir constantly to prevent burning.
- Add the butter: Reduce heat to low and add the cubed butter to the pan. Stir continuously as the butter melts so it infuses with the garlic and shallot slowly and evenly.
- Season the sauce: When the butter is almost fully melted, add Cajun seasoning, smoked paprika, onion powder, dried oregano, dried thyme, dried parsley, cayenne pepper, black pepper, and salt. Stir well to evenly distribute the spices, turning the sauce a deep reddish-gold color.
- Add liquid ingredients: Stir in Worcestershire sauce, hot sauce, fresh lemon juice, and lemon zest if using. Add 2 tablespoons of broth, stock, or water and stir until incorporated. For a thinner sauce, gradually add an additional 1–2 tablespoons of liquid until desired consistency is reached.
- Simmer briefly to bloom flavors: Keep heat on low and let the sauce gently simmer for 3–5 minutes, stirring occasionally. Avoid vigorous boiling; soft bubbles around the edges are ideal. Taste and adjust seasoning with more salt, hot sauce, cayenne, or lemon juice as preferred.
- Finish with fresh herbs: Turn off the heat and stir in the freshly chopped parsley. Let the sauce rest for 1–2 minutes to allow flavors to meld.
- Serve: Use the sauce immediately while warm, or keep it on the lowest heat setting, stirring occasionally until serving. If sauce thickens on standing, whisk in a splash of warm broth, stock, or water to loosen. Spoon over seafood like shrimp, crab, crawfish, lobster; grilled chicken, steak, vegetables, baked potatoes, pasta; or use as dipping sauce for seafood boils and crusty bread.
- Storage and reheating: Cool the sauce to room temperature and transfer to an airtight container. Refrigerate up to 5 days. Reheat gently over low heat or in short microwave bursts, stirring and adding liquid as needed. For longer storage, freeze portions in ice cube trays and store cubes in freezer bags for up to 2 months. Reheat from frozen gently.
Notes
- Use low-sodium Cajun seasoning if possible to control salt levels.
- Finely mincing or grating garlic ensures even flavor throughout the sauce.
- Adjust cayenne pepper and hot sauce to your preferred spice level.
- Olive oil prevents butter from burning during cooking.
- Lemon zest is optional but adds brightness and depth to the sauce.
- If the sauce thickens after cooling, stir in warm broth or water to loosen before serving.
- This sauce pairs perfectly with a variety of proteins and vegetables, making it versatile for many dishes.
- Allow sauce to rest briefly off heat to meld flavors before serving.
