Pappadeaux Garlic Butter Sauce Recipe
Whether you’re cooking shrimp, scallops, or a simple baked fish, this sauce brings everything together with its creamy texture and a burst of flavor.The key is in balancing the garlic with just a hint of lemon to cut through the richness and enhance the dish effortlessly.I personally love using quality, unsalted butter and fresh garlic for the best results, and remember, a splash of white wine can add a lovely depth.A little trick is to start with a low heat to gently soften the garlic, ensuring that the flavors meld beautifully.
Ingredients
- 1 cup Butter
- 4 cloves Garlic minced
- 1 tablespoon Lemon Juice
- 1/4 cup Onion chopped
- 1/2 teaspoon Pepper Sauce
- 1 Bouillon Cube crushed
- 1/4 cup Shrimp Stock
Instructions
- Melt half the butter in a large skillet over medium heat.
- Once the butter is melted, add minced garlic and chopped onion.
- Sauté for about 2 minutes until the onion becomes translucent and the garlic is fragrant.
- Do not let the garlic burn.
- Pour in the shrimp stock and add the crushed bouillon cube.
- Stir well until the bouillon is dissolved and the mixture is well combined.
- Whisk in the lemon juice and pepper sauce.
- Let the mixture simmer gently for about 3-4 minutes.
- Add the remaining butter and continue to stir until the sauce is smooth and creamy.
- Serve the sauce immediately, or keep it warm until you’re ready to use it.
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