Learn how to make Seafood Boil Sauce from scratch! It’s a rich and layered butter sauce that’s perfect for Southern seafood boils and for sprucing up your usual weeknight dinner. Easy to make in 20 minutes!
Melt the butter in a medium skillet over medium heat. Once melted, add the shallots, and cook 2-3 minutes, until softened. Add the garlic and cook 1 minute longer, until fragrant.
Add the old bay, brown sugar, paprika, pepper flakes, onion powder, chili powder, and cayenne. Allow to cook for 3-4 minutes.
Add the chicken stock and bring to a boil over medium-high heat. Then reduce the heat, and simmer for 8-10 minutes.
Remove from the heat and stir in the lemon juice and parsley. Season with salt and pepper, to taste.
Pour the sauce over your favorite seafood boil or serve it as a dipping sauce.
Notes
To store: If you have leftover sauce, keep it in a glass jar or airtight container in the refrigerator for up to 5 days. To reheat: When you’re ready to use it again, reheat the sauce in a saucepan over low heat until the butter is remelted. You can also reheat it in the microwave in 15 to 20-second increments, gently stirring in between, until warm.