Description
This Flavorful Cajun Garlic Butter Sauce is a zesty and aromatic blend of melted butter, minced garlic, and bold Cajun spices. Perfect as a drizzle or dipping sauce, it adds a rich, smoky kick to seafood, grilled meats, or vegetables. Quick and easy to make, this sauce enhances any dish with its vibrant layers of flavor and subtle heat.
Ingredients
Scale
Butter Base
- 1 cup unsalted butter
Spices and Flavorings
- 6 cloves garlic, finely minced or grated
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley (optional)
- Salt to taste
Instructions
- Melt the Butter: Place a small saucepan over medium heat and add the unsalted butter. Let it melt slowly, stirring occasionally to avoid burning and to ensure even melting.
- Cook the Garlic: Once the butter is fully melted, reduce the heat to medium-low. Add the minced garlic and cook for 1-2 minutes until the garlic becomes fragrant and lightly golden, taking care not to let it brown too much to prevent bitterness.
- Add the Spices: Stir in the Cajun seasoning, smoked paprika, onion powder, and crushed red pepper flakes. Allow the mixture to simmer gently for 2-3 minutes so the spices release their flavors into the butter.
- Finish with Lemon and Parsley: Add the lemon juice and chopped fresh parsley. Stir the sauce well, then taste and adjust seasoning by adding salt as needed to balance the flavors.
- Serve Warm: Remove the saucepan from heat, give the sauce a final stir, and serve warm as a drizzle over your favorite dishes or as a flavorful dipping sauce.
Notes
- Use fresh garlic for the best flavor and aroma.
- Cajun seasoning blends vary in salt content, so add salt cautiously.
- The sauce can be stored in the refrigerator for up to a week; reheat gently before serving.
- Omit parsley if you prefer a smoother sauce texture or do not have fresh herbs on hand.
- Adjust crushed red pepper flakes according to your preferred heat level.
