Today, I'm excited to share with you a brand-new garlic butter sauce recipe that brings an entirely different flavor experience compared to my classic Cajun version. If you're looking to elevate your dishes with a fresh, rich twist, this one is sure to impress.
To start, I melt 2 sticks of butter in a pot. This recipe requires just 2 sticks instead of the usual 4, thanks to the smaller seasoning packet.
(If you enjoyed this post and want to try out the same ingredients and tools I use, feel free to check them out below!
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- 7.5 Quart Cast Iron Dutch Oven: https://amzn.to/4dcUqms
- Lodge Pre-seasoned Cast Iron Skillet: https://amzn.to/3TyyMSA
- Bamboo Seasonings Box with Mini Spoon: https://amzn.to/4dfHzA6)
Next, I chop up 2 sweet onions. Adding generous amounts of vegetables not only enhances the depth of flavor but also thickens the sauce, making it more satisfying.
The key to this sauce’s unforgettable flavor is, of course, garlic. I use a bag of fresh peeled garlic from Sam’s Club. There’s a noticeable difference in taste when you use fresh garlic rather than pre-minced, so I highly recommend it. I blend the garlic with 1 tablespoon of vinegar in a Ninja blender to create a smooth, flavorful base. While the recipe calls for 1.5 cups of garlic, I tend to add a little extra for a stronger punch.
I also introduce pickled ginger into the mix—the kind typically served with sushi. I add the entire jar, liquid and all. Fresh ginger can easily overpower the sauce, but pickled ginger adds the right balance, complementing the other ingredients without dominating.
For the liquid, I use 8 oz of Sprite (more than the recipe suggests) alongside 2 cups of chicken broth. You can adjust the amount of liquid based on your desired consistency, but this combination creates a beautifully layered sauce.
At this point, I stir in the seasoning packet and let it simmer. To round out the flavors, I add a pinch of brown sugar for a subtle sweetness and a dash of MSG to enhance the umami flavor profile.
Although you can enjoy this sauce right away, it tastes best if you let it rest overnight. Allowing the ingredients to meld gives it that perfect depth and complexity. This sauce is incredibly versatile and pairs well with seafood, chicken, beef, or whatever your taste buds crave.
I recently tried it with crab, and let me tell you, it was absolutely mouthwatering. Even my husband—who isn’t usually fond of seafood—admitted that the sauce was outstanding. Compared to my Cajun sauce, this recipe offers an entirely new and exciting flavor experience. Give it a try, and prepare to be amazed!
