Ingredients:

  • 1 lb (454 g) Unsalted Butter, cubed
  • 2 Tbsp (30 ml) Neutral Cooking Oil (Canola or Vegetable)
  • 1 cup (240 ml volume) Fresh Garlic, finely minced
  • 2 large Shallots or Yellow Onions, finely diced
  • 4 Tbsp (60 ml) Cajun/Creole Seasoning
  • 2 Tbsp (30 ml) Smoked Paprika
  • 1–2 tsp (5–10 ml) Cayenne Pepper (adjust to taste)
  • 1 Tbsp (15 ml) Light Brown Sugar, lightly packed
  • 1 tsp (5 ml) Dried Oregano
  • 1/2 tsp (2.5 ml) White Pepper
  • 1/2 cup (120 ml) Low-Sodium Chicken Stock (warm)
  • 1/4 cup (60 ml) Fresh Lemon Juice
  • 1/2 cup (120 ml volume) Fresh Parsley, chopped
  • Kosher Salt, to taste

Instructions:

  1. In a small bowl, thoroughly mix the Cajun seasoning, smoked paprika, cayenne pepper, brown sugar, oregano, and white pepper. Set aside.
  2. Heat the neutral oil and 2 tablespoons (30g) of the butter in a large, heavy-bottomed saucepan over medium-low heat. Add the diced shallots and sauté for 3–4 minutes until softened.
  3. Reduce the heat to low. Add the entire cup of minced garlic. Cook gently for 4–6 minutes, stirring constantly, until the garlic is fragrant and pale gold (do not allow it to brown or burn).
  4. Add the prepared dry seasoning blend to the saucepan. Stir continuously for 60–90 seconds until the spices are highly fragrant (blooming the spices).
  5. Increase the heat slightly to medium-low. Begin adding the remaining cubed butter, a few cubes at a time, whisking continuously until each addition is fully melted before adding the next to maintain a stable emulsion.
  6. Once all the butter is melted, slowly pour in the warm chicken stock while vigorously whisking to help incorporate the fat and thin the sauce slightly.
  7. Bring the sauce to a very gentle simmer. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
  8. Remove the saucepan from the heat. Whisk in the fresh lemon juice. Taste the sauce and adjust seasoning with kosher salt only if necessary, as the Cajun blend is often salty.
  9. Fold in the chopped fresh parsley just before serving. Use immediately to toss boiled seafood and vegetables, or transfer to a bowl for dipping.