Description
A flavorful Cajun Garlic Butter Sauce featuring melted butter infused with aromatic garlic and a blend of Cajun spices. This versatile sauce is perfect for elevating seafood, chicken, steak, or vegetables with its rich, spicy, and smoky profile.
Ingredients
Scale
Butter Base
- 1 cup unsalted butter (2 sticks)
Spices & Flavorings
- 6 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for extra heat)
Additional Ingredients
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Melt the butter: In a medium saucepan over medium heat, melt the unsalted butter until fully liquefied.
- Sauté the garlic: Add the minced garlic to the melted butter and sauté for 1–2 minutes until fragrant, being careful not to brown the garlic to avoid bitterness.
- Add spices: Stir in the Cajun seasoning, smoked paprika, onion powder, dried thyme, dried oregano, and cayenne pepper if you want extra heat. Cook the mixture for 1 minute to bloom the spices and enhance their flavors.
- Add lemon juice and season: Pour in the lemon juice and season with salt and black pepper to taste. Stir well to combine all ingredients.
- Simmer the sauce: Let the sauce simmer gently for 2–3 minutes, stirring occasionally, to develop a rich and cohesive flavor.
- Finish and serve: Remove the saucepan from heat, stir in the chopped parsley if desired for freshness and color, and serve the sauce warm with your favorite dishes.
Notes
- This sauce pairs beautifully with seafood boils, grilled shrimp, crab legs, steak, chicken, or roasted vegetables.
- For a smoother texture, you can strain the sauce before serving to remove garlic bits and herbs.
- Store any leftover sauce in an airtight container in the refrigerator for up to one week.
- Reheat gently on the stovetop or in the microwave to maintain the sauce’s creamy texture without separating.
