Description
This Bloves Seafood Boil Sauce is a rich, buttery, and spicy sauce perfect for enhancing seafood boils, lobster, potatoes, and vegetables. Featuring a robust blend of Cajun spices, fresh garlic, onion, and ginger, it delivers a complex flavor profile that balances heat, zest, and aromatic earthiness. The sauce is emulsified to a smooth, velvety texture, making every bite decadent and flavorful.
Ingredients
Scale
Butter and Aromatics
- 1 pound (4 sticks) butter
- 2 heads of garlic, cleaned and smashed (about 3/4 cup)
- 1/2 yellow onion, roughly chopped
- 1 tablespoon fresh ginger, chopped
Liquids
- 1 cup broth (seafood or chicken)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 tablespoon fresh lemon juice
Spices and Seasonings
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon lemon pepper
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper
Instructions
- Mix the Spices: In a small bowl, combine all the dry spices including Old Bay, brown sugar, paprika, black pepper, lemon pepper, Cajun seasoning, garlic powder, onion powder, chili powder, red pepper flakes, oregano, and cayenne pepper. Mix well and set aside for later use.
- Sauté Aromatics in Butter: Heat a large skillet or Dutch oven over medium heat and add all four sticks of butter. Once melted, add the roughly chopped onion, smashed garlic heads, and chopped fresh ginger. Cook these aromatics gently in the butter for 5-6 minutes until they become fragrant and tender. Adjust heat to medium-low as needed to prevent browning.
- Add Liquids: Pour in the seafood or chicken broth, Worcestershire sauce, hot sauce, and fresh lemon juice to the butter and aromatics mixture. Stir well and allow to cook for an additional 2 minutes to meld the flavors together.
- Incorporate Cajun Spice Mix: Add half of the prepared Cajun spice mix into the pan. Stir and simmer the sauce, tasting as you go. Add more of the spice mix as desired, then let the sauce simmer for another 2 minutes to deepen the flavors.
- Emulsify the Sauce: Use an immersion blender cautiously to crush the tender onions, garlic, and ginger into the sauce, emulsifying the butter and spices together. This step ensures the sauce becomes smooth and velvety rather than separating into greasy and solid layers.
- Serve: Pour the finished Bloves Seafood Boil Sauce generously over seafood boils, fish, meat, lobster, potatoes, or vegetables. Enjoy the explosion of bold, buttery flavor with every bite.
Notes
- Use seafood broth for a more intense seafood flavor; chicken broth can be used as a substitute.
- Adjust the amount of cayenne pepper and red pepper flakes to control spiciness according to your preference.
- This sauce can be refrigerated in an airtight container for up to one week. Reheat gently over low heat to prevent separation.
- For a smoother sauce consistency, ensure thorough blending with an immersion blender during emulsification.
- Serve the sauce immediately for the best flavor experience, but it also freezes well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce, Condiment
- Method: Sautéing, Simmering, Emulsifying
- Cuisine: Cajun, Southern American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 220
- Sugar: 1.5g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.3g
- Cholesterol: 60mg
Keywords: Bloves seafood boil sauce, Cajun seafood sauce, buttery seafood sauce, seafood boil condiment, homemade Cajun sauce, spicy seafood dipping sauce
