Cajun Butter Sauce in 10 Minutes: Creamy and Spice-Forward

Instructions:

1. Mince the aromatics. Take your 4 cloves of garlic and mince them as finely as possible. Note: Consistent size ensures they all cook at the same rate.
2. Melt the foundation. Place the 1 cup of unsalted butter in a small saucepan over medium low heat. Cook until the butter is liquid and just starting to show tiny bubbles.
3. Infuse the garlic. Add the minced garlic to the warm butter. Sizzle for 1 to 2 minutes until the kitchen smells intensely fragrant but the garlic is still pale gold.
4. Bloom the spices. Stir in the 2 tbsp of Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp onion powder, and 1/4 tsp dried oregano. Note: This heat activates the dried herbs.
5. Whisk the liquids. Pour in the 1 tsp of Worcestershire sauce and the 1 tbsp of fresh lemon juice. Whisk vigorously until the sauce looks glossy and unified.
6. Simmer gently. Let the mixture sit on the lowest heat setting for another 2 minutes. Wait for the color to deepen to a rich, sunset orange.
7. Add the fresh finish. Stir in the 1 tbsp of finely chopped parsley just before serving.
8. Final check. Taste a small drop. If it’s too spicy, add a tiny pinch of brown sugar; if it’s too flat, add another squeeze of lemon.