Ingredients:

  • 1 lb (4 sticks) Unsalted Butter
  • 2 Tbsp Neutral Oil (e.g., canola, grapeseed)
  • 1/2 cup finely diced Shallots
  • 1 cup minced Fresh Garlic
  • 1 Tbsp grated Fresh Ginger (optional)
  • 3 Tbsp Old Bay Seasoning
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Cajun/Creole Seasoning
  • 1–3 tsp Cayenne Pepper (adjust to taste)
  • 2 Tbsp packed Brown Sugar
  • 1 tsp Dried Oregano
  • 1/2 cup Seafood or Chicken Stock (Low sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1/4 cup Fresh Lemon Juice
  • 2 Tbsp Fresh Lime Juice
  • Salt and Black Pepper, to taste

Instructions:

  1. Melt 1/4 cup of the unsalted butter along with the neutral oil in the large pot over medium-low heat.
  2. Add the diced shallots and cook gently for 3-4 minutes until softened and translucent. Do not brown them.
  3. Stir in the minced garlic and grated ginger (if using). Cook for 3-5 minutes, stirring continuously, ensuring the garlic does not take on any color (if it burns, the sauce is ruined).
  4. Reduce the heat slightly to low. Add the Old Bay, Smoked Paprika, Cajun seasoning, Cayenne pepper, Brown Sugar, and Oregano. Cook for 60–90 seconds, stirring constantly to 'bloom' the spices and intensify their flavor.
  5. Pour in the seafood or chicken stock and the Worcestershire sauce. Whisk well to deglaze the bottom of the pot and incorporate the spiced paste.
  6. Add the remaining 3 cups (390g) of unsalted butter, cubed. Stir constantly until the butter is fully melted and the sauce comes together into a cohesive emulsion.
  7. Bring the sauce to the barest simmer (just tiny bubbles forming around the edges). Cook gently for 5–7 minutes to allow the flavors to marry. Maintain low heat; do not boil rapidly.
  8. Remove the pot off the heat source. Stir in the fresh lemon juice and lime juice. The acid cuts through the richness of the butter.
  9. Taste the sauce. Adjust salt and pepper only if necessary, bearing in mind that the seasoning mixes already contain salt. If the sauce is too thick, whisk in a tablespoon of hot water or stock until the desired consistency is achieved. Serve immediately.