Bloves Sauce Recipe

Bloves sauce was named after a YouTuber, Blove, who invented this Smackalicious Sauce that complements seafood perfectly.

Just like Blove’s YouTube channel, her sauce took off and gained massive popularity — so big that the sauce is now branded and sold on Amazon.

If you’re interested in trying the famous seafood Bloves sauce, you can recreate it at home with our step-by-step guide.

While the sauce was originally created as a seafood boil sauce, you can pair it with all types of seafood and fish dishes, but also grilled veggies and meat-based dishes of your choice.

How to Make Bloves Sauce

Oftentimes, seafood dishes can lack complexity and depth of flavor.

While you can certainly accomplish both by seasoning your seafood well, not everyone enjoys a heavily seasoned meal.

This is a particularly frequent problem when you’re cooking for the entire family or a large group of people.

In this case, the best solution is to prepare your seafood using only simple seasoning and keeping the flavor profile more on the neutral side while serving it with a very dominant, flavor-packed sauce that people can add.

Bloves sauce for seafood is an excellent way to add more aroma and flavor to your seafood without the risk of over-seasoning the dish.

Combining your seafood with a sauce also allows you to control the amount of flavor and spice you want to add to the dish, which eliminates the possibility of going overboard with seasoning.

Ingredients:

(15 fluid oz)

• 12 tbsp minced garlic
• 2 cups butter
• 1 cup chicken broth
• 1/2 small onion
• 1 tbsp lemon juice
• 1 tbsp white vinegar
• 1 tbsp ground ginger
• 1 tbsp Tabasco sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp crushed red pepper flakes
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tbsp Old Bay seasoning
• 1 tbsp Cajun spice mix
• 1 tbsp chili powder
• 1 tbsp lemon pepper
• 1 tbsp onion powder
• 1 tbsp dried oregano
• 1 tbsp black pepper

Instructions:

Step 1:

Add all of the dry seasonings to a bowl (garlic powder, paprika, black pepper, cayenne pepper, oregano, onion powder, lemon pepper, chili powder, Old Bay, Cajun, and sugar).

Mix all of the seasonings together, creating a mixture to season your sauce.

Step 2:

Add the minced garlic and the onion to a food processor and process them until you get a finely chopped mixture.

Heat up two cups of butter in a large skillet over medium heat.

Then, add the garlic and onion mixture from the food processor.

Step 3:

Remember to keep stirring the mixture, as it could easily burn, which would leave a very bitter taste.

Saute the garlic and onion mixture for about three minutes, or until they become soft and fragrant.

Being that you’ve finely chopped them in the processor, cooking them shouldn’t take too long.

Step 4:

Once the garlic and onion are soft and fragrant, it is time to pour in the chicken stock, as well as Worcestershire sauce, lemon juice, vinegar, and Tabasco sauce.

Add in the seasoning mixture you’ve prepared before and give the sauce a good stir to ensure all the ingredients blend into the chicken stock.

Step 5:

Cook the sauce over medium heat until it reaches a low boil.

Lower the heat, and allow the sauce to cook for a few more minutes to let all the ingredients release their aromas.

The sauce is usually served warm, but you can allow it to cool down at room temperature and enjoy it cold.

Ingredient Substitutions

Depending on the level of spice you enjoy in your food, you can adjust the amounts accordingly and make your own version of Bloves sauce.

In addition to adjusting the amounts, you can also alter the recipe and make it more to your liking by substituting some of the ingredients.

1. Smoked paprika

While the regular paprika powder will add the recognizable color and sweetness to your seafood sauce, smoked paprika will add more depth and a unique, smoky aroma.

This kind of flavor is extremely flattering when it comes to seafood sauce.

However, if you like both the sweetness of paprika and the smokiness of the smoked paprika, there’s nothing wrong with using both.

2. Dried rosemary

In case you don’t particularly enjoy the aroma oregano offers, you can leave it out of this recipe and use dried rosemary instead.

Rosemary is an excellent component of any seafood and fish dish, as it adds that specific herbal note, especially if you feel like a dish is lacking depth.

3. Lemon zest

Lemon zest is a very convenient replacement for lemon juice, especially in sauces and soups.

It is not as acidic as the juice, yet it provides the citrusy freshness and the slightly sour touch this dish requires.

Once again, feel free to combine both the lemon zest and juice instead of using just one option.

Bloves seafood sauce certainly leaves room for this kind of experimenting!

4. Olive oil

In case you don’t like using butter in your sauces, or your cooking in general, olive oil is always a good alternative, especially when it comes to dishes you’ll serve with seafood.

Olive oil will also add a fresh, herbal, almost fruity note to your sauce, which is always a plus.

5. Soy sauce

All out of Worcestershire sauce? Soy sauce comes to the rescue.

It is the universal solution whenever you need something umami, savory, but also slightly sweet and smoky.

Soy sauce pairs well with all kinds of seafood, especially grilled shrimp with garlic dressing.

What to Serve with Bloves Sauce

We already know that this is a seafood sauce, but if you’re looking for inspiration for your main dish, here are the best seafood specialties to pair with Bloves sauce.

1. Grilled shrimp

Grilled shrimp is one of the easiest seafood dishes you can make, and if you’re serving it with this aromatic, flavorful sauce, there’s not much work when it comes to seasoning them.

Simply add a pinch of salt and pepper and grill the shrimp until they get a golden-brown crust.

If you don’t feel like starting up the grill, you can always air fry the shrimp with a dash of olive oil.

2. Seafood boil

A seafood boil simply cannot be enjoyed without a proper sauce, and this flavor-packed, fragrant Bloves sauce is just the sauce you were looking for.

Remember that your seafood boil doesn’t need to be heavily seasoned, as you can combine it with the sauce once it’s cooked, or simply dip your seafood in it.

3. Fish and chips

As we’ve mentioned, Bloves sauce doesn’t necessarily need to be combined with seafood, as it can complement pretty much any fish dish that comes to mind.

If you’re looking to add an element of surprise to your good old fish and chips, look no further.

Bloves sauce will add just the right amount of spice and garlic aroma to your fish dish needs, and, surprisingly enough, it is an excellent dipping sauce for your chips!

4. Grilled scallops

All you need for perfect grilled scallops is a honey and garlic marinade, and a side of spicy sauce.

You can either drizzle the sauce directly over the grilled seafood or serve Bloves sauce as a dipping sauce.

How to Reheat Bloves Sauce

Just like any other sauce, Bloves sauce is incredibly easy to reheat, whether you’re microwaving it or warming it up in a skillet.

While it can be served cold, many people prefer a warm seafood sauce.

The best part about reheating the sauce is that it will taste as if you’ve just prepared it, and this process won’t alter its texture or flavor.

How to Reheat Bloves Sauce On the stovetop

Simply add the desired amount of sauce to a saucepan or a skillet and warm it up over medium heat.

How to Reheat Bloves Sauce In the microwave

Transfer the leftover sauce to a microwave-safe dish, and then microwave it on high for about 90 seconds or until you’re satisfied with the temperature.

How to Store Bloves Sauce

In case you’ve decided to make a bigger batch of Bloves sauce, here’s how you can safely store it so you can enjoy it for months to come.

Store in the fridge

Before storing the sauce, it is necessary to allow it to cool down completely at room temperature.

Transfer the sauce to an airtight container and keep it in the fridge for up to two weeks.

Store in the freezer

Choose a freezer-safe airtight container if you intend on freezing the sauce.

The sauce can be safely stored this way for up to three months.