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Seafood Boil Sauce

A zesty, buttery sauce loaded with Old Bay seasoning, fresh garlic, and bright lemon that turns any seafood boil into a restaurant-quality feast in minutes.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 6 people
Course: Condiment, Sauce
Cuisine: American, Seafood
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 1 cup unsalted butter cut into pieces
  • 6 cloves garlic minced
  • 2 tablespoons Old Bay seasoning
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
  • 1/2 teaspoon Worcestershire sauce
  • Pinch of paprika for color

Equipment

  • Small saucepan
  • Measuring cups and spoons
  • Whisk or wooden spoon
  • Garlic mincer or knife
  • Microplane zester
  • Small serving bowl
  • Heat-safe storage container

Method
 

  1. Cut the butter into equal pieces and set aside to promote even melting.
  2. Mince the garlic cloves finely so they cook quickly and release maximum flavor.
  3. Place a small saucepan over medium heat for about 30 seconds to warm.
  4. Add the butter pieces and melt slowly, stirring occasionally, until completely liquefied, about 1–2 minutes.
  5. Stir in the minced garlic and cook, stirring constantly, for 30 seconds; do not let it brown.
  6. Whisk in Old Bay seasoning, cayenne pepper, black pepper, and salt; cook 10 seconds to bloom the spices.
  7. Add fresh lemon juice and lemon zest; whisk and cook 15 seconds to combine.
  8. Stir in Worcestershire sauce and a pinch of paprika; cook another 20 seconds until the sauce is aromatic and slightly thickened.
  9. Remove the saucepan from heat, taste, and adjust seasoning as desired. Serve the sauce warm alongside freshly boiled seafood.

Notes

The sauce can be made up to two days in advance; reheat gently over low heat and add a squeeze of fresh lemon juice just before serving.