Seafood Boil Sauce Recipe
A savory and buttery seafood boil sauce recipe used to drizzle over a seafood boil such as shrimp, crab, lobster, and clams.
Ingredients
- 1 cup seafood stock (from the seafood boil) OR chicken stock
- 2 sticks unsalted butter, melted
- ½ cup extra virgin olive oil
- 1 large onion, minced
- 2 tablespoon minced garlic cloves
- 2 tablespoon Old Bay seasoning
- 2 tablespoon Cajun seasoning
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon honey (optional)
- Cayenne pepper (optional)- to increase the spice
Instructions
- If you're also making a seafood boil, using the seafood stock is recommended. However, if you're making seafood boil sauce to serve over seafood you baked, grilled, or air fried, use chicken stock instead.
- Cook the butter and oil over medium-low heat in a medium-sized skillet or saucepan until melted.
- Add the onions and turn the pan up to medium heat cooking them until they're soft, this will take about 4 minutes.
- Add the minced garlic and cook for 1 minute.
- Stir in the Cajun spices, Old Bay seasoning, lemon juice, honey, and broth. Cook for a few minutes until the sauce starts to thicken.
- Remove the sauce from the heat and pour it over the seafood boil ingredients or serve it on the side as a dipping sauce for fresh seafood. Enjoy!
Notes
- It's important to use unsalted butter since Old Bay and cajun seasoning are already salted.
- ½ the recipe or double or triple it depending on how many people you're serving at your seafood boil!
- To reheat any leftover sauce, simmer it in a small saucepan over medium-low heat until heated through. Leftovers will keep for 4 days.
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