Seafood Boil Sauce
300kcal
Ingredients
- 1 cup unsalted butter (2 sticks / 227 g), divided
- 1/3 cup yellow onion (50 g), finely minced
- 1 head garlic (about 12 cloves / 1/4 cup), minced
- 1 tbsp Old Bay seasoning
- 1 tbsp Cajun seasoning
- 1 tsp lemon pepper seasoning
- 2 tsp smoked paprika
- 1/2 to 1 tsp cayenne pepper to taste
- 1 tsp garlic powder
- 1 tbsp light brown sugar (13 g)
- 1/2 cup seafood stock (120 ml), or water from the boil
- 2 tbsp fresh lemon juice (30 ml)
- 1 tbsp Louisiana-style hot sauce (15 ml)
- 2 tbsp fresh parsley chopped
Method
- Melt 2 tablespoons of the butter in a medium saucepan over medium-low heat. Add the onion and cook about 3 minutes, until soft and translucent.
- Add the garlic and cook 1 to 2 minutes, stirring, until fragrant and pale gold. Don't let it brown.
- Add the remaining butter and let it melt slowly, stirring now and then.
- Whisk in the Old Bay, Cajun seasoning, lemon pepper, smoked paprika, cayenne, garlic powder and brown sugar. Stir 1 minute until the butter turns deep red-orange.
- Whisk in the seafood stock, lemon juice and hot sauce.
- Simmer gently 3 to 4 minutes, whisking often, until glossy and slightly thickened.
- Remove from the heat, stir in the parsley and taste. Adjust with more cayenne or lemon. Toss with hot, well-drained seafood, potatoes, corn and sausage.
Nutrition
Serving0.33cupCalories300kcalCarbohydrates5gProtein1gFat31gSaturated Fat19gSodium760mgFiber1gSugar3g
Notes
Amount: about 2 1/4 cups, enough for 5 to 6 lb of seafood and sides (about 1/3 cup per person).
Seafood safety: cook shrimp, crab and lobster until the flesh is pearly and opaque.
Storage: refrigerate within 2 hours in a sealed jar for up to 4 days, or freeze up to 3 months. Rewarm over low heat, whisking.
Styles: for garlic butter, skip cayenne and hot sauce; for lemon pepper, double the lemon pepper and add zest; for Cajun, add 1 tbsp Cajun seasoning and 1/2 tsp cayenne.
Nutrition is an estimate, per serving of sauce only.