Ingredients:

  • 10 cloves Garlic, finely minced
  • 2 tbsp Shallots or sweet onion, grated
  • 1 tbsp Fresh parsley, finely chopped
  • 2 tbsp Low-sodium Cajun seasoning
  • 1 tbsp Smoked paprika
  • 1 tsp Onion powder
  • 1 tsp Dried oregano
  • 1/2 tsp Cayenne pepper
  • 0.5 cup Unsalted grass-fed butter
  • 0.25 cup Low-sodium seafood or vegetable broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Freshly squeezed lemon juice

Instructions:

  1. Prep the aromatics. Mince the 10 cloves of garlic and grate the 2 tbsp of shallots. Note: Letting the garlic sit for a few minutes after mincing allows the flavor to develop fully.
  2. Place 0.5 cup of unsalted grass fed butter in a pan over medium low heat until it begins to foam slightly.
  3. Add the minced garlic and grated shallots to the bubbling butter.
  4. Cook for 2-3 minutes until the garlic is fragrant and translucent but not browned.
  5. Stir in the 2 tbsp Cajun seasoning, 1 tbsp smoked paprika, 1 tsp onion powder, 1 tsp dried oregano, and 1/2 tsp cayenne pepper.
  6. Continue cooking for 1 minute until the butter turns a deep, vibrant red and the spices smell toasted.
  7. Pour in the 0.25 cup of seafood broth and 1 tbsp of Worcestershire sauce. Note: This stops the spices from burning and starts the sauce formation.
  8. Bring the mixture to a very gentle simmer for 3-4 minutes until the liquid has reduced slightly and thickened.
  9. Remove the pan from the heat and stir in the 2 tbsp of fresh lemon juice and 1 tbsp of chopped parsley.
  10. Taste a small drop (careful, it’s hot!) and adjust salt if your Cajun seasoning was lower in sodium than expected.