BBQ Shrimp-Style Butter Sauce
New Orleans butter-spice sauce that clings to everything.
Timing: 15 mins
BBQ Shrimp-Style Butter Sauce
New Orleans butter-spice sauce that clings to everything.
Timing: 15 mins
Key move
Use roughly 8 tbsp butter to 2 tbsp Worcestershire and 1 tbsp lemon juice, then whisk over low heat just until the sauce turns glossy and unified. The garlic, black pepper, and Cajun spice should bloom in the butter first so the emulsion tastes seasoned instead of split and acidic.
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The Setup
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
5 of 7Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/1)
The Spice Blend (0/1)
The Pantry (0/1)
Other (0/2)
My sauce looks oily and separated.
Ah, it looks like the butter and the liquid haven't quite bonded.
The flavor is a bit flat, not exciting enough.
It sounds like it needs a little more zing to wake it up. A good sauce has layers! Try adding just another small splash of lemon juice or a touch more Worcestershire. Taste it agai…
Chef's Notes
To mimic the smoky flavor of grilling, add a pinch of smoked paprika to the sauce.
Serve this sauce over grilled or pan-seared shrimp, or use as a dipping sauce for seafood.
Add a splash of Worcestershire sauce for a deeper, umami-rich flavor.
Watch the Technique
Video source: YouTube
The Method
MELT
Melt butter. Add garlic/spices. Bloom 1 min.
Burn risk: Spices scorch fast. Keep heat moderate and stir; once fragrant, add liquid or aromatics.
Butter is melted and fragrant with garlic and spices.
EMULSIFY
Add Worcestershire and lemon. Whisk vigorously over low heat.
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
Sauce is emulsified and slightly thickened.
COAT
Toss cooked shrimp/chicken/potatoes in sauce.
Shrimp/chicken/potatoes are evenly coated in the glossy sauce.
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