Blove's Seafood Sauce Recipe

A small white bowl filled with red, oily enchilada sauce, with a gold spoon resting inside. Nearby, garlic and spices add flavor reminiscent of a canned cowboy candy recipe on a white marble surface.

Blove’s Sauce is a bold and buttery seafood boil sauce that’s quick and beginner-friendly to make. Packed with garlic, Cajun spices, and savory richness, it’s perfect for seafood feasts, chicken, fries, or even grilled veggies. Make it ahead to deepen the flavor and serve at your next gathering for a delicious, memorable meal.

Course Appetizer, Dinner

Cuisine American, Cajun, Southern

Diet Gluten Free, Low Lactose

Keyword bold, buttery, quick, spicy

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 69

Author Gina Dickson

Ingredients

2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons lemon pepper
2 teaspoons chili powder
2 teaspoons Cajun seasoning
2 teaspoons Old Bay seasoning
2 teaspoons ground ginger
2 teaspoons brown sugar
1 teaspoon cayenne pepper more or less to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 cloves garlic bulbs fresh, cloves peeled
1 ½ cups butter use dairy or plant-based alternative
¼ cup onion mild yellow or white onion, chopped
2 teaspoons Worcestershire sauce
¾ cup vegetable stock or chicken stock for richer flavor

Instructions

Mix the Spices

In a small bowl, stir together the garlic powder, paprika, onion powder, oregano, lemon pepper, chili powder, Cajun seasoning, Old Bay, ground ginger, brown sugar, cayenne pepper, salt, and black pepper.
2 teaspoons garlic powder, 2 teaspoons paprika, 2 teaspoons onion powder, 2 teaspoons dried oregano, 2 teaspoons lemon pepper, 2 teaspoons chili powder, 2 teaspoons Cajun seasoning, 2 teaspoons Old Bay seasoning, 2 teaspoons ground ginger, 2 teaspoons brown sugar, 1 teaspoon cayenne pepper, 1 teaspoon salt, 1 teaspoon ground black pepper

Prepare the Garlic Mixture

Place the peeled garlic cloves and chopped onion into a mini food processor. Pulse until finely minced. (Alternatively, mince by hand if you don’t have a processor.)
¼ cup onion, 2 cloves garlic bulbs

Cook the Sauce

In a large, high-sided skillet or saucepan, melt the butter over medium heat.
1 ½ cups butter
Add the garlic and onion mixture. Sauté for 2 to 3 minutes, until fragrant.
Stir in the vegetable stock and Worcestershire sauce.
2 teaspoons Worcestershire sauce, ¾ cup vegetable stock
Add the spice mix and stir well to combine.
Simmer on low heat for 5 minutes to let the flavors blend.

Blend (Optional) and Serve

For a smoother texture, blend the sauce in a food processor for about 1 minute. Serve warm in a bowl or pour into a jar for dipping.

Notes

Gina's Tips For Recipe Success

Blending the sauce after simmering is optional, but it’s necessary if you want a velvety finish. You can skip this step if you like some texture in your sauce.

I recommend making the sauce ahead of time because the taste gets even better after it sits for several hours.

Adjust the sauce spice level according to what you’re taste and what you are serving it with.

Nutrition