A few things make life easier, including this Cajun butter sauce with mild heat and rich garlic flavors. Melt the butter, saute the onion, and stir in the spices; this Cajun butter sauce will be ready in 15 minutes.
Whether it's hot chocolate or deviled eggs, making Cajun-style food has become a part of our routine every weekend. This Cajun butter sauce is our latest find, making us wonder how we missed making this recipe all these years.
This dipping sauce is perfect for adding a punch of flavors to seafood dishes, from classic recipes to modern creations.
In addition to seafood dishes(like this blackened Mahi Mahi), we also try infusing its bold and complex flavors into classic everyday recipes.
I hope it can soon become your new favorite recipe once you try it!
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Why You'll Love This Recipe
⭐️It's a simple recipe and very convenient to make.
⭐️This is homemade with restaurant-worthy results.
⭐️The depth of flavor is the highlight.
The Ingredients
- Butter: I've used unsalted butter and adjusted the salt if you use salted butter.
- Garlic: Mince it for the best results.
- Onion: I have used red onion, but yellow onion also works well here.
- Jalapeno: Always remove the seeds and the white membrane inside. No worries. You can add them later (see notes below for more details).
- Cajun seasoning: I have used homemade Cajun seasoning, but you may also use store-bought Cajun seasoning.
- All-purpose Flour: The flour helps to thicken the sauce and gives it a creamy consistency, making it perfect for dipping. Feel free to substitute with tapioca or corn starch.
How To Make Cajun Butter Sauce?
- First, mince the garlic. Then, cut the jalapeños and remove the core and seeds. Chop the jalapeño finely. Reserve the seeds and the rib; you may add them later according to your heat tolerance. Now, set everything aside.
- Place a pan over medium heat, add butter, and let it melt.
- Add minced garlic, chopped onion, jalapeno, and salt, and cook for about two minutes or until the garlic is fragrant.
- Then add the flour and stir for a couple of seconds or until it is cooked and slightly changes its color.
- Remove from the heat. Using the blender, pulse until it turns to a smoother consistency.
How To Use?
- As a dipping sauce: A good dipping sauce for any dish(Sriracha green beans.)
- As a salad dressing: Serve as a salad dressing that coats the salad ingredients evenly. It is a good enhancer for salad recipes like spicy kale salad.
- As a glaze: It perfectly matches glaze over seafood recipes like pan-seared salmon, shrimp BBQ, and chicken.
Storage & Reheating
Leftover Cajun butter sauce can be stored in an airtight container in the refrigerator for up to five days or in a freezer-safe container for up to three months.
To reheat, first thaw it(let the sauce sit overnight in the refrigerator). Then gently reheat over the stovetop or microwave, keeping a close eye on it, as the butter can quickly start to smoke.
♨️How To Adjust The Heat
This Cajun butter sauce has noticeable heat. If you're new to handling jalapeño peppers, wear gloves to avoid skin irritation.
If you want this sauce to be flavorful without heat, you can substitute jalapeño peppers with the bell pepper.
If you want to add heat to your sauce, add the reserved rib and seeds a little at a time until its heat matches your preference.
FAQ
It's a famous spicy sauce from Cajun cuisine, originally from Louisiana. It's usually served with seafood but is also delicious with roasted veggies and grilled meat.
You can quickly make this spice mix by blending paprika, cayenne pepper, garlic powder, onion powder, black pepper, oregano, and thyme together.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Cajun Butter Sauce
Ingredients
- 4 tablespoon butter unsalted
- 1 tablespoon garlic minced
- 2 tablespoon onion
- 2 tablespoon jalapeno cored and seeded
- 2 tablespoon Cajun seasoning
- ¼ teaspoon kosher salt
- 1 tablespoon flour
Instructions
- Mince the garlic, and remove the core and the seeds of jalapeno. And chop the jalapeno's flesh finely. And set aside.
- Over medium heat, place a pan, add butter and allow it to melt.
- Now add minced garlic, chopped onion, chopped jalapeno, and salt.
- Cook for about 2-3 minutes, until garlic is fragrant.
- Now add the flour and stir for a few seconds until the flour gets cooked and slightly changes its color.
- And remove from the heat.
- And blend it until it turns to a smooth consistency.
Notes
- If you prefer more or less heat, add or omit jalapeño seeds and rib, or substitute with bell pepper for no heat.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months; reheat gently to avoid burning the butter.
- If you are using salted butter, then adjust the salt in this recipe.
Nancy says
Obsessed with this garlicky spicy sauce. I used it for pasta and it was an instant hit at home
pepperbowl says
Enjoy Nancy!
Beth says
Holy cow, does that sound good! I love the versatility of this sauce. Anytime I can make a recipe that can be used in so many ways, I'm excited.
pepperbowl says
AMAZING! Thank you Beth!
Elisa says
Love the recipe!!! specially my daughter likes to try and make new dressing recipe. Will be making this really soon. Thanks for sharing 🙂
pepperbowl says
Hi Elisa! So glad you enjoyed the recipe! Thank you for this kind review!