Longhorn Calamari Sauce Recipe

Mastering a homemade version of Longhorn’s calamari sauce will bright this famous restaurant flavor right to your table.

My recipe blends tangy and spicy notes that pair perfectly with crispy calamari. So, so good!

Start with fresh ingredients like mayonnaise, capers, and lemon juice to enhance the dish’s flavor.

Rember this: Adjust the level of spice by tweaking the chili garlic sauce to your preference.

How to Make Longhorn Calamari Sauce Recipe

Ingredients

• 1 cup Mayonnaise
• 1 tbsp Lemon Juice
• 2 tsp Dijon Mustard
• 1 tbsp Dill Pickles (finely chopped)
• 1 tsp Capers (chopped)
• 1 tsp Worcestershire Sauce
• 1 tsp Garlic Powder
• 1 pinch Salt
• 1 pinch Black Pepper

Step-by-Step Instructions

Step 1:

In a medium-sized bowl, combine the mayonnaise, lemon juice, and Dijon mustard.

Use a whisk to blend them until smooth.

Step 2:

Add the finely chopped dill pickles, capers, and Worcestershire sauce to the mixture.

Stir well to ensure even distribution of flavors.

Step 3:

Sprinkle in the garlic powder, salt, and black pepper.

These bring out the tangy and savory essence of the sauce.

Step 4:

Taste the sauce and adjust the seasoning if needed.

Sometimes a little extra salt or lemon juice can make a big difference!

Step 5:

Let the sauce chill in the refrigerator for at least 30 minutes.

This allows the flavors to meld beautifully together.

Tips and Tricks for Making This Recipe

Choosing Fresh Ingredients

Fresh ingredients really make this sauce shine, so use fresh-squeezed lemon juice and high-quality mayonnaise.

Adjusting the Consistency

If you prefer your sauce a bit thicker, experiment by adding a little extra mayonnaise.

To thin it out, use additional lemon juice.

Flavor Enhancement

If you’re a fan of a stronger tang, increase the amount of lemon juice by a teaspoon.

This gives the sauce a zesty kick.

Preparing in Advance

You can make the sauce a day ahead and store it in the fridge, allowing even more time for flavor development.

What to Serve with Longhorn Calamari Sauce Recipe

Rice Pilaf

You can’t go wrong with rice pilaf as a side dish for your calamari!

Its nutty flavor and light, fluffy texture really balance out the richness of the calamari.

The aromatic spices often used in pilaf enhance the dish beautifully, making each mouthful a delight!

Lemon Basil Pasta

Try serving your calamari with some lemon basil pasta!

This pasta brings a fresh, herby flavor that brightens up your plate and complements the calamari’s rich taste.

Plus, the zesty lemon kicks things up a notch, adding a wonderful burst of acidity.

Grilled Asparagus

Grilled asparagus offers a healthy and delicious pairing with calamari.

Its slightly charred, tender textures add a savory note that contrasts nicely with the calamari.

A squeeze of lemon over the top makes this simple side truly shine.

Spicy Slaw

How about shaking things up with a spicy slaw?

This side brings a crunchy texture and a bit of heat that pairs wonderfully with the calamari’s tender texture.

The colorful mix of veggies adds a vibrant visual element to your meal.

Gingered Carrots

Gingered carrots are an unexpected yet delightful side for calamari!

Their sweetness and subtle ginger tang provide a unique counterbalance to the savory calamari.

You’ll find that their soft, buttery texture melds perfectly with the dish.

Variations and Substitutions

Trying new twists on your calamari sauce can be exciting!

You can substitute mayonnaise with Greek yogurt for a lighter version, retaining the creamy base while making it a bit healthier.

For a zesty kick, add a splash of hot sauce or sprinkle some crushed red pepper flakes over the top.

Adding Fresh Ingredients

Sometimes I like to toss in fresh herbs like dill or cilantro.

These herbs can enhance the sauce’s flavor with their aromatic notes, giving it a fresh edge.

Different Citrus Flavors

Instead of lemon juice, consider using lime or even orange zest.

This will add a different citrus dimension to your sauce that complements the calamari beautifully.

Experimenting with Spices

Try adding smoked paprika or cayenne pepper if you’re in the mood for something smoky or fiery.

These spices bring additional warmth and depth to the sauce.

Using this approach, you can tailor the sauce to match your personal taste preferences!

How to Store Leftover Calamari Sauce

When storing your tasty leftover calamari sauce, always cool the sauce completely before storing.

If you place warm sauce in the refrigerator, it may lead to condensation and spoil your delicious creation.

Use airtight containers to keep your sauce fresh.

These containers help seal in flavor and prevent any unwanted odors from mingling with your sauce.

Temperature Matters

Store your sauce in the refrigerator at or below 40°F (4°C).

This temperature ensures that your sauce remains safe to eat while maintaining its fresh taste.

Label your container with the date to track freshness easily.

Freezing for Longer Storage

If you wish to store your sauce for more than a few days, freezing is a good option.

Use freezer-safe containers or resealable bags.

Make sure to leave some space at the top for the sauce to expand as it freezes, preventing any messy spills.

Reusing Leftover Sauce

Consider using your leftover calamari sauce on other dishes, like pasta or as a dip for veggies.

Storing it properly means you can enjoy it again in different ways.

Experiment and have fun with your leftover sauce creativity!

Common Mistakes to Avoid

Not Allowing Enough Marinating Time

To achieve tender calamari, marinating is essential.

If you rush this step, you might end up with a chewy texture instead of the desired tender bite!

Give the calamari at least two hours to soak in the buttermilk, or even up to a full 24 hours.

Ignoring the Temperature of the Oil

Keeping an eye on the oil temperature is crucial for optimal frying.

If the oil isn’t hot enough, the calamari will absorb too much oil and become greasy.

Don’t forget to preheat the oil to a precise 350 degrees Fahrenheit!

Overcrowding the Frying Pan

I get it—sometimes you want to finish everything quickly.

But dropping too many pieces into the oil at once drops the temperature.

Fry small batches to maintain that perfect crispy exterior!