Description
This Cajun Garlic Butter Sauce is a rich and flavorful condiment perfect for enhancing seafood, steak, roasted vegetables, or pasta. Made with melted butter, minced garlic, and a bold blend of Cajun seasoning, smoked paprika, and cayenne pepper, it’s a spicy and savory sauce that can be used as a dip, drizzle, or marinade. The addition of lemon juice brightens the flavor, while optional hot sauce and fresh parsley add an extra kick and freshness.
Ingredients
Scale
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce (optional)
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Melt Butter and Sauté Garlic: In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant, making sure the garlic does not brown.
- Add Seasonings: Stir in the Cajun seasoning, smoked paprika, and cayenne pepper if using. Then add the lemon juice and hot sauce if desired. Let the sauce simmer for another 1–2 minutes, stirring occasionally to combine flavors.
- Season and Finish: Season the sauce with salt and black pepper to taste. Remove the pan from heat and stir in the chopped fresh parsley if using for a fresh herb finish.
- Serve Warm: Use the sauce warm as a dipping sauce, drizzle over your favorite dishes, or as a marinade to add bold Cajun flavor.
Notes
- Perfect for seafood boils, grilled shrimp, steak, roasted vegetables, or pasta dishes.
- Adjust the amount of cayenne pepper and hot sauce to control the heat level.
- Can be refrigerated for up to one week and gently reheated before serving.
- Use unsalted butter to better control the seasoning and salt level.
- Fresh parsley is optional but adds color and a mild fresh flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Cajun, Southern
