BBQ Shrimp-Style Butter Sauce
New Orleans butter-spice sauce that clings to everything.
Timing note: 15 mins
BBQ Shrimp-Style Butter Sauce
New Orleans butter-spice sauce that clings to everything.
Timing note: 15 mins
The Key Move
To emulsify the sauce, whisk Worcestershire and lemon into the melted butter over low heat until it thickens slightly, about 1 minute, creating a cohesive sauce.
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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.
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.
COAT
Toss cooked shrimp/chicken/potatoes in sauce.
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