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
Substitute bell pepper with jalapeno for a mild version.Storing Ideas:Refrigerate. Store the leftover Cajun butter sauce in an airtight container in the fridge for up to five days.Freezer. Transfer the Cajun butter sauce to a freezer-safe container to store up to three months. To thaw. Let the sauce sit overnight in the refrigerator and serve at room temperature.