Is Blove's sauce spicy?

As written, the sauce has a medium to low level of heat, but a metric ton of flavor. If you're looking for a more spicy seafood sauce experience, make the recipe and blend the sauce, then taste and add your favorite spicy ingredient - cayenne, hot sauce, red pepper flakes or even chili oil. If you're looking for a savory sauce without heat, omit those spicy elements from your seafood sauce. Once you've finished the sauce and blended it, taste and adjust seasoning. You can always serve your seafood sauce alongside a bottle of Tabasco Sauce and let your guests spice their own dinner!

What is Blove's sauce?

It is a dipping sauce for seafood that was invented by a YouTuber Blove, known for doing Mukbang – videos where creators eat large amounts of food, usually with a live audience. The seafood dipping sauce went viral and became so popular that it's selling on Amazon as Bloves Smackalicious Sauce.

How to serve this seafood sauce?

Some of my favorite seafood dishes to serve with a huge bowl of sauce from this B Love seafood sauce: Baked King Crab Legs or Snow Crab Grilled Shrimp Skewers Crawfish Boil The sauce can also be used over chicken, pork chops, steak, roast and every kind of seafood.

Do I have to blend the sauce before serving?

Blending is optional! Without using an immersion blender, all butter-based seafood sauce will separate into a top layer of melted butter, and all of the spices and aromatics sink to the bottom. But when emulsified, Blove's sauce turns into a smooth and buttery sauce that packs huge flavor evenly into each bite. If you're not going to blend the sauce, be sure to mince or finely dice your ginger, garlic and onion before adding it to the butter and cooking.

How to store leftover seafood boil sauce?

To store leftover sauce, transfer to an airtight container and keep in the refrigerator for up to 10 days. Sauce can be frozen for up to 3 months. To reheat frozen sauce, thaw it in the refrigerator overnight and heat over medium in a saucepan until warm.

Blove's Seafood Boil Sauce Recipe (best copycat)

Ingredients

Scale

1 pound (4 sticks) butter

2 heads of garlic, cleaned and smashed (about 3/4 cup)

1/2 yellow onion, roughly chopped

1 tablespoon fresh ginger, chopped

1 cup broth (seafood or chicken)

1 tablespoon worcestershire sauce

1 tablespoon hot sauce

1 tablespoon fresh lemon juice

Seasoning Mix:

1 tablespoon Old Bay Seasoning

1 tablespoon brown sugar

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon lemon pepper

1 teaspoon cajun seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1 teaspoon red pepper flakes

1 teaspoon oregano

1 teaspoon cayenne pepper

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Instructions

To begin, combine all of the dry spices in a small bowl and mix well. Set aside.
Next, heat a large skillet or Dutch oven over medium heat. Add all four sticks of butter. Once melted, add roughly chopped onion, crushed garlic cloves and fresh ginger. Cook the aromatics in the butter until fragrant and tender, 5-6 minutes. Monitor the heat and reduce to medium-low heat, if needed, to keep the vegetables from browning at all.
Once the garlic, onion and ginger are tender, add chicken broth (or seafood), worchestire, hot sauce and fresh lemon juice to the pan of butter and tender vegetables. Stir to combine and continue cooking the mixture for about 2 minutes.
Finally, add the cajun spice mix to the pan. You can start by adding half the mix, then simmer and taste, adding more of the spice mix, as needed. Stir and simmer for another 2 minutes.
Use an immersion blender to crush up the tender onions, garlic and ginger, and emulsify the sauce. Without blending, all seafood sauce will separate into a top greasy layer of butter, and all of the spices and aromatics sink to the bottom. When emulsified, Blove's sauce turns into a smooth and buttery delicious sauce that packs huge flavor into each bite.
Serve over seafood boil, fish, meat, lobster potatoes or veggies.

Notes

The first time you make this sauce, start by adding half the spice mix to your buttery sautéed onions, garlic and ginger. Simmer for a few minutes, then taste and add more spice mix, as needed.

Use an immersion blender to crush up the onions, garlic and ginger, and emulsify the sauce. Without blending, all butter-based seafood sauce will separate into a top greasy layer of butter, and all of the spices and aromatics sink to the bottom.

Leftover seafood boil sauce can be stored in the refrigerator for up to 10 days, or frozen in an airtight container in the freezer for up to 3 months.

Prep Time: 10
Cook Time: 15
Category: Easy Recipes
Method: Stove Top
Cuisine: American