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Back to Seafood Sauces

       Granny's  Butter Dipping Sauce

1 stick butter, 
2 tbs garlic powder
2 tbs Worcestershire sauce
2 tbs beer
  

in a pan over medium heat add all and cook until warm.

Note' All these butter sauces are great with seafood can be poured over or use as dip.

Granny's Lemon Butter Sauce

1/4 cup real butter
2 Tbls. minced yellow onion
2 Tbls. minced garlic
1/3 cup fresh lemon juice
2 Tbls. dry white wine
Kosher salt and white pepper - to taste
2 Tbls. cold butter

    Lemon-Garlic-Butter Sauce

1/2 cup butter or marg
1 clove garlic finely chopped
1 tsp finely shredded lemon peel
11/2- 2 tbs lemon juice
1/2 tesp finely chopped chives or green onion tops

melt butter in pan and stir in all other ingredients

      Lime Butter Sauce

1/2 cup butter or marg
1 tsp finely shredded lime peel
1tbs lime juice
1/2 tesp finely chopped cilantro or fresh parsley

melt butter in pan and stir in all other ingredients

Mustard Caper Butter Sauce

1/2 cup butter or marg
1 tesp dry mustard
1 tbs lemon juice
1/2 tesp capers
1 tbs finely chopped parsley

melt butter in pan and stir in all other ingredients

             Dill Butter Sauce

1/2 cup butter or marg
 2-3 tbs lemon juice
2-3 tesp finely chopped dill or 1-1/2 tsp dill weed

melt butter in pan and stir in all other ingredients

     Tarragon Butter Sauce

1/2 cup butter or marg
1 tbs lemon juice
1/2 tesp finely chopped tarragon or 1/2 tsp dried tarragon

melt butter in pan and stir in all other ingredients

     Nut Butter Sauce

1/2 cup butter or marg
2 tbs sliced or slivered almonds, pecans, walnuts, hazelnuts or pistachios

Melt butter add nuts and cook until bubbly and nuts brown

    Lime Ginger Butter

6 tbs butter or marg
1tbs lime juice
 11/2 to 2 tesp finely grated gingerroot

melt butter in pan and stir in all other ingredients

Lime Ginger Butter

• 4 oz. Unsalted Butter
  2 Tablespoons of Minced Onions
  4 oz. Dry White Wine
  ½ Tablespoon of Spice Hunter Fish Seasoning
  3 Tablespoons grated fresh Ginger
  2 Tablespoons Lime Juice
  1 tablespoon grated Lime Zest
  Salt & Pepper to taste

Shallot Butter Sauce

• 4 oz. Unsalted Butter
  ¼ Cup Chopped Shallots-Onions may be used for Shallots
  ½ Cup Dry White Wine
  ½ Tablespoon of Spice Hunter Fish Seasoning
  Fresh Cracked pepper
  Salt to taste

Sauté Shallots in 2 tablespoons of butter (3 minutes), add wine and cook for another 4 minutes, let cool then add remaining butter, spices, salt and pepper.

Shanna's Butter Orange Sauces

#1

• 4 oz. Unsalted butter
  ½ cup orange juice (not from concentrate)
  1 tablespoon grated lemon zest
  Cornstarch (to thicken)

This mixture is spread or poured over grilled or baked fish just before it is served.
This mixture is excellent for Swordfish, Tuna, or Redfish (that has not been blackened).
Melt butter in pan, add orange juice and lemon zest. Add cornstarch to thicken sauce. Spread onto grilled fishes.

We cannot glimpse the essential life of a caged animal, only the shadow of its former beauty.

- Julia Allen Field