Easy Seafood Boil Sauce

Bowl of seafood boil sauce with spoon next to seafood boil spread on newspapers.

Course: Sauce, Seafood

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 227kcal

Author: Platings and Pairings

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!

Print Recipe

Equipment

Skillet

Ingredients

1 cup butter salted
1 shallot minced
5 cloves garlic minced (about 2 Tablespoons)
2 Tablespoons old bay seasoning
1 Tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon red pepper flakes
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ cup chicken stock or shellfish stock
1 Tablespoon lemon juice
1 teaspoon lemon zest
1 Tablespoon fresh parsley minced

Instructions

Melt the 1 cup butter in a medium skillet over medium heat. Once melted, add the 1 shallot, and cook 2-3 minutes, until softened. Add the 5 cloves garlic and cook 1 minute longer, until fragrant.
Add the 2 Tablespoons old bay seasoning, 1 Tablespoon brown sugar, 2 teaspoons smoked paprika, 1 teaspoon red pepper flakes, 1 teaspoon onion powder, 1 teaspoon chili powder, and ½ teaspoon cayenne pepper. Allow to cook for 3-4 minutes.
Add the ½ cup 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 1 Tablespoon lemon juice, 1 teaspoon lemon zest and 1 Tablespoon fresh 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.

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