Sauces for Seafood Archives - My Sauce Recipes

Boiling Crab Sauce (Whole Sha-Bang Sauce Recipe)

Coconut Shrimp Dipping Sauce

4.80 from 5 votes

Crab Butter (Drawn Butter)

Juicy Shrimp Marinade Recipe

Juicy, garlicky shrimp in 10 minutes! This zesty citrus marinade works for grilling, skillet, or baking—plus chef tips to avoid rubbery shrimp.

Course Sauce

Cuisine American

Keyword easy shrimp marinade, garlic shrimp marinade, grilled shrimp marinade, marinade for shrimp, quick shrimp marinade, shrimp recipes

Prep Time 5

Cook Time 5

Marinating Time 20

Total Time 30

Servings

Ingredients

1-2 pounds large raw shrimp peeled & deveined (tail on or off)
3 tablespoons extra virgin olive oil
1 fresh lemon zested and juiced
1 tablespoon light soy sauce
1 tablespoon honey
3 cloves fresh garlic finely grated
½ teaspoon crushed red pepper flakes optional
½ teaspoon coarse kosher salt
¼ teaspoon ground black pepper
1 teaspoon vegetable oil
Fresh lemon edges for serving

Instructions

Prep the peeled and deveined 1-2 pounds large raw shrimp and rinse under cold water. Pat dry so there isn’t a lot of water carrying over into the marinade. Set aside.
In a medium bowl, whisk together the 3 tablespoons extra virgin olive oil, zest and juice from 1 fresh lemon, 1 tablespoon light soy sauce, 1 tablespoon honey, grated 3 cloves fresh garlic, ½ teaspoon crushed red pepper flakes, ½ teaspoon coarse kosher salt and ¼ teaspoon ground black pepper. Add the shrimp and toss to coat.
Set aside at room temperature for 10-20 minutes, tossing once halfway. Drain the shrimp from the marinade and pat dry with a paper towel. Do not marinate longer than 30 minutes, the shrimp will start to become tough.
Heat a large skillet over medium heat. Add the 1 teaspoon vegetable oilto coat the bottom.
Add the shrimp, searing on each side for 2 minutes, depending on size or until they reach an internal temperature of 125°F.
Serve plain or over rice, pasta, in tacos or on a salad.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Make-ahead: whisk marinade up to 3 days in the fridge.

Do not marinate shrimp overnight (acid denatures proteins).

Leftovers: refrigerate cooked shrimp up to 2 days; reheat gently to avoid rubbery texture.

Freeze raw shrimp separately; thaw, then marinate.

The post 10-Minute Shrimp Marinade appeared first on My Sauce Recipes.

Creamy Leek Sauce

Chef Jessica Anne Formicola — Wed, 12 Nov 2025 11:52:28 +0000

All the coziness of leeks, none of the fuss in this Creamy Leek Sauce. We’ll coax sweetness, add gentle acidity, and build a sauce that hugs whatever it touches whether that be pasta, chicken, pork, salmon or veggies.

Why You’ll Love This Creamy Sauce

With a unique flavor and silky texture, this creamy leek sauce is going to be one of your new favorites. Here’s why.

15 minutes, one pan – Can you really beat a homemade sauce that’s ready in only 15 minutes with only one pan to wash?
Balanced flavor – With acidity from the lemon and the richness from fresh Parmesan, this sauce is flavorful without being heavy.
Endless uses – This sauce is nothing if not versatile. Use it on any number of proteins, pasta, roasted veggies or grains.

Recipe Essentials

A lot of the ingredients needed to make this sauce you might already have on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Leeks – You want to use the whites and light green parts only. Make sure to properly clean them. Check the section below for detailed instructions.

Unsalted butter
Flour
Fresh garlic

Half and half
Vegetable broth
Fresh lemon

Parmesan cheese
Coarse sea salt
Ground black pepper

How to Clean & Prep Leeks

What looks like a giant scallion is also part of the onion family, but leeks offer a unique and subtle flavor that can be described as a sweet onion-y flavor. Unique in flavor, but also in prep, leeks require the extra step of washing because grit often gets stuck in the layers.

Trim– Cut off the root end, called the beard, and the long, softer, dark green ends, leaving just the white and long green parts. The darker green ends can be used for seasoning stock, soup or making into a pesto or salad dressing.
Cut– Chop the leeks according to your recipe. This is typically sliced into rings, sliced further into half-moons or julienned.
Fan– Fan the layers apart, which will reveal the grit between, and place into a bowl.
Soak or Rinse– If you are soaking, cover the leeks with cold water and swish around to release the dirt. Lift the leeks out with your hands or a spider spoon, don’t just tip and pour, the dirt will have settled to the bottom and stay on the leeks. If rinsing, place into a colander and rinse, moving around with your hands to access all of the grit.

Dry– Use a salad spinner or place the leeks on a paper towel lined plate and pat dry.

How to Serve

Sometimes referred to as creamed leeks, this can also be served as a side dish, using a slotted spoon, much like creamed spinach, but I prefer it as a silky sauce instead.

Serve the sauce over seared chicken cutlets, pork chops, salmon, shrimp, scallops, ravioli/gnocchi, roasted asparagus, green beans or smashed potatoes.

More Homemade Sauces

If you know me, you know how much I love a good sauce. From pasta sauces to dipping sauces, here are some of my favorites.

Beurre Blanc Sauce

Brown Butter Sage Sauce

Creamy Peppercorn Sauce (No Brandy)

5 from 7 votes

French Choron Sauce

Creamy Leek Sauce Recipe

Silky, onion-sweet creamy leek sauce in 15 minutes. Perfect for chicken, salmon, pork, pasta or veggies. The perfect addition making restaurant fancy, but weeknight easy.

Course Sauce

Cuisine American

Keyword creamed leeks, creamy leek sauce, leek cream sauce, leek sauce for chicken, leek sauce for pasta

Cook Time 15

Total Time 15

Servings cups

Calories 532kcal

Equipment

Ingredients

1/4 cup unsalted butter
2 leeks white and light greens only, sliced and cleaned
2-3 cloves fresh garlic minced
2 tablespoons flour
1 cup half & half
1/4 cup low sodium vegetable broth
1 fresh lemon juiced and zested
1/3 cup parmesan cheese finely grated
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper

Instructions

In a medium saucepan over low-medium heat, melt the 1/4 cup unsalted butter.
Add the cleaned and sliced 2 leeks, stirring to coat and then cooking down for 4-5 minutes. Leek should cook down, but not be browned. Add the minced 2-3 cloves fresh garlic, cooking for an additional minute.
Stir in the 2 tablespoons flour, creating a roux paste.
Whisk in the 1 cup half & half and 1/4 cup low sodium vegetable broth, reduce heat to low.
Remove from the heat and whisk in the zested and juiced 1 fresh lemon, finely grated 1/3 cup parmesan cheese, 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper. Mixture should coat the back of a spoon when the cheese has melted.
Serve hot over chicken, pork, seafood, pasta or veggies.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Storage: Store any leftover creamy leek sauce in an airtight container in the refrigerator. It should last for up to three days.

Freezing: Unfortunately I do not recommend freezing cream based sauces. They tend to separate.

Nutrition

The post Creamy Leek Sauce appeared first on My Sauce Recipes.

Lemon Butter Sauce

Chef Jessica Anne Formicola — Wed, 03 Sep 2025 20:14:13 +0000

Lemon Butter Sauce

This EASY Lemon Butter Sauce recipe is an elegant, smooth sauce you’ll want to drizzle all over proteins, pasta, veggies!

Course Sauce

Cuisine American

Keyword lemon butter sauce

Cook Time 5

Total Time 5

Servings cup

Calories 1716kcal

Equipment

Heavy Bottom Sauce Pan

Ingredients

1 cup unsalted butter
1 fresh lemon zest and juice, divided
1 clove garlic grated
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground white pepper
1 tablespoon heavy cream
2 teaspoon flat parsley chopped, optional

Instructions

Melt the 1 cup unsalted butter in a small saucepan over low heat. Add the zest from 1 lemon, grated 1 clove garlic, 1/2 teaspoon coarse kosher salt and 1/4 teaspoon ground white pepper. Simmer for 3-4 minutes.
Take the sauce off the heat and whisk in the fresh juice from the zested lemon, 1 tablespoon heavy cream and chopped 2 teaspoon flat parsley, if using.
Use immediately or set aside and reheat when ready to use.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

This sauce will have little white floaters, these are the milks solids and totally normal to not 100% emulsify. Either whisk again or reheat. Using clarified butter and no cream will prevent this from happening, but will not impact the flavor- it tastes better with both, YOU ARE WELCOME 🙂

Nutrition

If you’ve been on the hunt for a way to take nearly any savory meal to the next level, your search is over! This easy lemon butter sauce is an elegant, smooth sauce you’ll want to pair with all of your proteins, pasta, veggies, and anything else you can find!

Ingredients

Just a handful of ingredients is all you need to make this luscious lemon butter sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Unsalted Butter – The base of the sauce, butter makes it rich, creamy, and full of buttery flavor.
Fresh Lemon Juice and Zest – Lemon lends its bright and tangy taste to the sauce. The acidity and freshness beautifully balance the richness of the butter.

Garlic
Coarse kosher salt
Ground white pepper

Heavy cream
Flat parsley

Perfect Pairings

This rich lemon butter sauce can brighten up so many dishes! Try it on seafood like salmon, lobster, cod, tilapia recipes or shrimp, or use it to make a more elevated version of buttered noodles.

It’s also perfect for tossing with roasted vegetables, asparagus, cauliflower, and broccoli or as a dipping sauce for nearly any type of bread. You can also drizzle it over meats like chicken, steak, or pork.

5S Philosophy 👩🏻‍

Salt – I like to add a pinch of coarse kosher salt to help bring out the other flavors of this lemon butter sauce.
Seasonings – Try adding crushed red pepper flakes or cayenne pepper powder for a spicy kick. You can also use blends like Thai or Cajun seasoning.
Swaps – Instead of lemon, try making an orange, lemon or grapefruit sauce instead for a different flavor profile. Add fresh herbs like thyme, tarragon, dill, or basil or a dried herb blend like herbes de Provence. Sprinkle in some parmesan cheese for a nutty cheese sauce.
Senses – Silky and fragrant, lemon butter sauce melts with creamy richness, bright citrus tang, and a buttery aroma that awakens the senses.

Storage and Freezing

How to store?

Place the leftover lemon butter sauce in an airtight container and refrigerate for up to one week.

Can I freeze lemon butter sauce?

Store any leftover sauce in an airtight container or a silicone ice cube tray for up to three months.

Common Questions About Lemon Butter Sauce

What if I add too much lemon to lemon butter sauce?

If you finish the sauce and realize that the lemon is overpowering, you can balance it out by adding a bit more melted butter or cream.

How do you increase the thickness of a sauce?

The best way to increase the thickness of a sauce is to use a slurry. Mix either cornstarch or flour with water and add it slowly to the sauce until it is the consistency you are looking for. Never mix the cornstarch or flour in directly — it will form lumps.

Why does my lemon butter sauce separate?

Lemon butter sauce may separate if you have the temperature turned up too high. Make sure to keep the temperature on a lower setting to avoid separation.

More Savory Sauces

There’s no meal that a good homemade sauce can’t elevate. Here are some of our favorites.

Creamy Chipotle Sauce

Teriyaki Sauce Recipe

4.80 from 5 votes

Boiling Crab Sauce (Whole Sha-Bang Sauce Recipe)

Avocado Crema

The post Lemon Butter Sauce appeared first on My Sauce Recipes.

Crab Cake Sauce Recipe

Chef Jessica Anne Formicola — Wed, 30 Jul 2025 15:24:13 +0000

Maryland crab cakes, when made right, consist of primarily fresh lump crab meat with very little filler. The delicate nature of the sweet, fresh crab meat demands a sauce that complements it rather than overpowering it. That’s where this crab cake sauce comes in!

What is Crab Cake Sauce?

Crab cake sauce is a delicious dipping sauce that’s perfect for delicate seafood like crabs. It’s also delicious on flaky fish, scallops, and sauteed squid.

The creamy base of mayonnaise marries with the brightness from the lemon juice to make for an amazing remoulade. Other ingredients like a bit of ketchup and a dollop of honey add a layer of sweetness that pairs perfectly with the natural sweetness of fresh seafood.

Whether this is your first remoulade, or you’ve made many other versions, you’re sure to love this recipe as an accompaniment to most homemade seafood dishes.

It can also work well as a base for a pasta salad, sandwich spread or dipping sauce, like for a blooming onion. Really any of these sauces for seafood can be used this way!

What You’ll Need

You only need a handful of simple ingredients to make this creamy crab cake sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Mayonnaise – Use your favorite brand or make your own, but try to avoid any that have extra sweeteners that may not work well when paired with delicate seafood.

White vinegar
Ketchup
Lemon juice
Capers
Honey

Garlic powder
Onion powder
Paprika
Coarse kosher salt

Perfect Pairings

What can’t you serve it on is really the question. This sauce is technically considered a remoulade because it is mayo-based, but nowadays, many folks might also call it aioli. And for that reason, it can be used any way a creamy dipping sauce or aioli would be used too.

This zingy sauce can be drizzled over a dish for a dramatic artsy feel. Use a squeeze bottle or spoon some into a small plastic bag and snip the corner allowing you to drizzle it over the food.

You can also serve it on the side in a bowl or with a trio of sauces like tartar sauce, garlic aioli and cocktail sauce.

5S Philosophy 👩🏻‍

Salt – I use coarse kosher salt to help bring out the other flavors of this creamy sauce. Before using a different salt, keep in mind all salts measure differently.
Seasonings – While I don’t prefer it in my sauce (since I put plenty in my crab cakes), you can certainly shake some into this sauce. If you like cajun flavors, try adding a bit to this creamy remoulade. You can add any herbs that you think will complement your crab cakes from parsley to dill.
Sauces – Choose your favorite hot sauce and add a few dashes to taste. Add Worcestershire sauce for some added umami and a bit of salty flavor.
Swaps – Trying adding or substituting sour cream to impart some tanginess. Instead of onion powder, you can use finely chopped onion.
Senses – Creamy and tangy, this crab cake dipping sauce wakes up your taste buds with a kick of lemon, a hint of spice, and a smooth, velvety finish that melts into every crispy bite.

Crab Cake Sauce Recipe

Look no further for this sauce to serve with crab cakes. It is light, flavorful and the perfect addition to any seafood dish for dipping or drizzling.

Course Condiment

Cuisine American

Keyword crab cake sauce, crab cake sauce recipe, sauce for crab cakes

Prep Time 5

Chill Time 1

Total Time 1 5

Servings cup

Calories 1114kcal

Equipment

small food processor

Ingredients

1/2 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon ketchup
1 tablespoon lemon juice
7-8 capers
2 teaspoons honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon coarse kosher salt

Instructions

Combine the 1/2 cup mayonnaise, 1 tablespoon white vinegar, 1 tablespoon ketchup, 1 tablespoon lemon juice, 7-8 capers, 2 teaspoons honey, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika and 1/2 teaspoon coarse kosher salt in a small food processor. Blend well until combined and capers are well chopped.
Chill for 1 hour to let flavors marry.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!

Video

Nutrition

Storage & Freezing

How to store?

Store this creamy sauce for up to a week in the refrigerator in an airtight container or a bowl covered in plastic wrap.

Can I freeze crab cake sauce?

Freezing sauces with a mayonnaise base is not recommended.

Other Dipping Sauces for Seafood

There’s nothing that a good sauce can’t elevate, so here are a few of our other favorite sauces.

Cocktail Sauce Recipe

5 from 8 votes

Ginger Sauce Recipe

5 from 8 votes

Creamy Pesto Sauce Recipe

5 from 8 votes

Tiger Sauce Recipe

4.67 from 12 votes

The post Crab Cake Sauce Recipe appeared first on My Sauce Recipes.

Homemade Eel Sauce

Chef Jessica Anne Formicola — Wed, 16 Jul 2025 14:36:22 +0000

Some people might turn their noses up at the mere thought of eel sauce, but truth be told, there’s no actual eel in this umami-laden sauce. In fact, it’s a delightfully rich, sweet sauce that’s the perfect accompaniment for sushi, dumplings, and spring rolls.

What You Will need

You only need a few ingredients to whip up this savory eel sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Mirin – Mirin, a sweet rice wine that is similar to sake, balances the sauce with its acidity. If you want to skip the alcohol, use rice vinegar instead.

Soy sauce

Sugar

Cornstarch

Perfect Pairings

It should come as no surprise that eel sauce is a classic condiment to serve with eel! But, it is also a perfect pairing with sushi rolls, grilled fish, or a salmon poke bowl.

You can also drizzle it over fried rice, or mix it into a stir fry. And, if you’re looking for a way to dress up roasted veggies, it can do that, too!

5S Philosophy 👩🏻‍

Salt – Because one of the main ingredients of this sauce (soy sauce) already has a high salt content, I don’t feel it needs any additional salt. You can always add some kosher salt to taste if you’d like.
Seasonings – For garlicky flavor, sprinkle in some garlic powder or mix in minced garlic. Add warm flavor to the sauce by grating in some ginger. Stir in some fresh herbs like parsley or cilantro.
Sauces – Squeeze in some citrus to brighten up the sauce. Orange juice, lemon juice, or lime juice all work well. Add a bit of sriracha to spice up the sauce.
Swaps – Replace some or all of the sugar with honey, agave or even maple syrup for a different flavor profile.
Senses – This eel sauce is thick and glossy, with a sweet-salty aroma. It tastes rich and savory, with a smooth, sticky texture and deep umami finish.

Homemade Eel Sauce Recipe

Homemade Eel Sauce is a delightfully rich, sweet sauce that’s the perfect accompaniment for sushi, dumplings, spring rolls, and proteins!

Course Sauce

Cuisine Asian

Keyword eel sauce

Cook Time 5

Total Time 5

Servings cups

Calories 329kcal

Ingredients

1/2 cup soy sauce*
1/2 cup sugar
1/2 cup mirin
1 tablespoons cornstarch optional

Instructions

Combine the 1/2 cup soy sauce*, 1/2 cup sugar and 1/2 cup mirin in a small saucepan. Bring to a simmer over low heat, whisking continuously until sugar has dissolved. Watch carefully, sugar has the tendency to burn or bubble over even at low heats. If it starts to build, remove from the heating element immediately.
In a small bowl, whisk together the 1 tablespoons cornstarch with 2 tablespoons of water and then whisk this into the eel sauce. Continue to whisk for 1-2 minutes.
Remove from heat. The sauce will thicken as it cools. It can also be placed in the fridge to speed up the process.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Any type of soy sauce can be used, but will heavily influence the flavor profile. I like using a dark mushrooms flavored soy or light soy sauce.

The cornstarch is optional and the sauce will thicken on its own if given enough time to simmer (about 15-20 minutes). I like using cornstarch to speed up the process, give it a glossy look and make sure I get the same degree of thickness every time.

Nutrition

Storage and Freezing

How to store?

You can store this sauce in the fridge for up to one week in an airtight container.

Can I freeze eel sauce?

Yes! Freeze this sauce for up to 3 months in a resealable plastic bag, freezer-safe container, or ice cube tray.

Common Questions

What is eel sauce made of?

It’s made of a simple blend of mirin, soy sauce, and sugar. Some recipes may include a cornstarch slurry to more quickly thicken the sauce.

Is eel sauce just teriyaki sauce?

No, it is not quite the same as teriyaki sauce. Teriyaki sauce uses brown sugar instead of granulated sugar and eel sauce can have a slightly saltier flavor.

Is eel sauce fishy?

Actually, this sauce does not contain any fish, so it is not fishy.

More Asian-Inspired Homemade Sauces

Sauces can elevate just about any meal- especially when they’re homemade! Here are a few of our favorite Asian-inspired sauces.

Szechuan Sauce

Curry Sauce

5 from 9 votes

Egg Roll Dipping Sauce

4.50 from 12 votes

Ponzu Sauce

The post Homemade Eel Sauce appeared first on My Sauce Recipes.

Garlic Herb Ahi Tuna Marinade

Chef Jessica Anne Formicola — Wed, 21 May 2025 13:20:01 +0000

Filled with garlic, fresh herbs and lemon and a few choice spices, this ahi tuna steak marinade is your new favorite way to prepare a tuna steak.

Asian flavors tend to dominate the world of tuna steaks and don’t get me wrong, I love them too, but I wanted another option, like something to serve over a rice pilaf or pasta. Perfect on the grill, in the oven, or on a grill pan, this garlic herb marinade has quickly become a favorite at our house!

What You’ll Need

This tuna steak marinade is simple but packs a serious punch. It’s a perfect blend of fresh, zippy, and savory, and comes together in just minutes! A full list of ingredients with measurements is available in the printable recipe card below.

Olive Oil – Using oil adds richness and helps the marinade cling to the tuna. We love a good extra-virgin for its fruity depth.
Garlic – Freshly minced garlic adds a sharp, savory flavor. Mince it yourself for the best flavor instead of using a jarred version.
Water – A splash of water helps balance out the oil, thins the marinade, and lets the other flavors shine.
Lemons – Lemon juice gives this marinade a punch of brightness. Fresh-squeezed makes all the difference!
Fresh Herbs – A mix of parsley, basil, and thyme keeps the flavor vibrant and garden-fresh, too. Chop them right before adding for the most flavor.
Honey – This sweetener adds just the right touch of sweetness to mellow out the acid and bring balance.
Sea Salt – Salt adds clean, crisp salinity that brings out all the other flavors.
Black Pepper – A little heat and earthiness from freshly cracked pepper goes a long way.
Smoked Paprika – This spice gives the marinade a subtle smokiness and gorgeous color. Don’t skip it — it’s a game-changer.
Ahi Tuna Steaks – Meaty, rich, and mild in flavor, ahi tuna holds up perfectly to bold marinades.

Let’s Get Cooking!

Marinating and cooking tuna doesn’t have to be intimidating. This method keeps it simple and stress-free while locking in all that garlicky, herby goodness.

Whisk the marinade. Combine everything except the tuna in a bowl or large measuring cup and whisk until fully blended.
Set some aside. Scoop out a couple tablespoons of the marinade and stash it in the fridge. You’ll use this later as a drizzle.
Marinate the tuna. Add the tuna steaks to a resealable bag or shallow dish and pour in the marinade. Make sure they’re well coated.
Grill or sear. Heat a grill or grill pan and cook the tuna to your preferred doneness. It’s great rare to medium-rare, but totally up to you.
Let it rest. Remove the tuna from the heat and give it a few minutes before slicing. That helps lock in the juices.

5S Philosophy 👩🏻‍🍳

- Salt – Sea salt is the backbone of this marinade. It doesn’t just season — it amps up every ingredient.

- Seasoning – Fresh herbs and garlic make this anything but basic. Plus, the smoked paprika adds a hint of delicious smokiness.

- Sauces – That reserved marinade doubles as a finishing sauce. It’s zippy, garlicky, and adds a little flair without any extra work.

- Swaps – No ahi tuna? Try swordfish or salmon instead. No fresh herbs? Dried work in a pinch — just use less. Want a spicy kick? Add a pinch of red pepper flakes or a spoonful of Dijon.

- Senses – As the tuna hits the grill, the garlic and herbs sizzle in the heat, releasing a mouthwatering aroma that’ll have everyone peeking over your shoulder. Once plated, the golden edges and fresh herbs make it look absolutely restaurant-worthy.

Side Dishes to Swoon Over

This tuna steak marinade is bold enough to shine on its own, but the right side dish can perfectly round out the meal. We love serving this with a big wedge salad or garlic asparagus.

Ginger jasmine rice or lemon couscous also make for amazing sidekicks. Want to go full summery vibes? Add a side of fruity salsa or a cucumber tomato salad.

Storage and Freezing

You can mix up the tuna steak marinade a day in advance and store it in the fridge. Just give it a good shake or stir before using.

How to Store

Store any leftover cooked tuna in an airtight container in the fridge for up to 2 days.

Can I Freeze Tuna Steaks?

Raw tuna steaks can be frozen, but we don’t recommend freezing them once they’ve been marinated.

Quick Q&A

How long can you marinate ahi tuna?

Stick to about 30 minutes to an hour. Any longer and the acid can start to break down the tuna too much, making it mushy.

Do you have to rinse off the marinade before cooking?

Nope! You want all that flavor to stay on the tuna. Just let any excess drip off to avoid flare-ups on the grill.

Is this marinade good for other fish?

Definitely! It works beautifully with salmon, swordfish, or even shrimp. Just adjust the marinating time based on the thickness of your seafood.

More Mouthwatering Sauces

If you’re looking for more ways to add crave-worthy flavor to your meats and seafood, you’re in the right place! Check out these other tried-and-true favorites.

Homemade Sweet and Sour Sauce Recipe

5 from 10 votes

Ponzu Sauce

Chinese Garlic Sauce (Brown Stir Fry Sauce)

4.63 from 8 votes

Peri Peri Sauce

Garlic Herb Ahi Tuna Steak Marinade

With garlic, fresh herbs and lemon and a few choice spices, this ahi tuna steak marinade is your new favorite way to prepare a tuna steak!

Course Sauce

Cuisine American

Keyword tuna steak marinade

Prep Time 5

Cook Time 10

Marinating Time 1

Total Time 1 15

Servings

Calories 758kcal

Ingredients

1/2 cup olive oil
1/2 cup water
3-4 cloves fresh garlic minced or grated
2 lemons zested and juiced
2 tablespoons fresh herbs minced
1 tablespoons honey
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika
2 8- ounce ahi tuna steaks

Instructions

In a shallow dish, whisk together the 1/2 cup olive oil, 1/2 cup water, minced 3-4 cloves fresh garlic, zested and juiced 2 lemons, minced 2 tablespoons fresh herbs, 1 tablespoons honey, 2 teaspoons coarse sea salt, 1 teaspoon ground black pepper 1 teaspoon smoked paprika. Spoon out 2-3 tablespoons, reserving for later at room temperature.
Add the 2 8- ounce ahi tuna steaks, turning to coat and spooning some marinade over top. Cover, chill and marinate for 30-60 minutes.
Heat a grill or grill pan to medium heat. Coat with cooking spray or baste lightly with olive oil to prevent sticking.
Remove the steaks from the marinade, discarding any leftover marinade. Cook for 3-4 minutes on each side until rate and registering at 100°F, with carryover cooking brining it to 120°F. With that said, I prefer mine nearly rare and cook to about 90°F. This also depends on the thickness of the tuna steak, so use an internal thermometer.
Remove and allow to rest for 3-4 minutes before serving whole or slicing against the grain. Spoon reserved marinade over top of the steaks.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

I used Italian parsley, sage, thyme and rosemary, but you can use any blend you prefer.

Nutrition

The post Garlic Herb Ahi Tuna Marinade appeared first on My Sauce Recipes.

Oyster Mignonette Sauce

Chef Jessica Anne Formicola — Wed, 16 Apr 2025 02:09:19 +0000

This classic Oyster Mignonette Sauce takes minutes to prepare but elevates raw oysters to restaurant-quality status. You’ll want to make a big batch of this one!

What You’ll Need

This simple oyster mignonette sauce requires just a few key ingredients that work together to create the perfect balance of acidity and flavor. A full list of ingredients with measurements is available in the printable recipe card below.

Red Wine Vinegar – This is the tart backbone of this mignonette sauce. It gives it the perfect acidic punch that cuts through the richness of fresh oysters.
Shallot – These mild oniony aromatics add a bit of a bite and a subtle sweetness that rounds out the vinegar.
Fresh Lemon Juice – Citrus brightens the entire sauce and brings out the natural brininess of oysters.
Sugar – Just a touch of sweetness balances the acidity and ties everything together.

Let’s Get Cooking!

This oyster mignonette sauce comes together in minutes with just a few simple steps. The key is allowing time for the flavors to marry before serving.

Combine the ingredients. Whisk together all of the ingredients in a medium bowl until everything is well incorporated.
Chill before serving. Once the sugar has dissolved, transfer the mignonette to an airtight container or jar and refrigerate the sauce before spooning it over fresh oysters.

5S Philosophy 👩🏻‍🍳

- Salt – This recipe intentionally skips added salt since oysters bring their own natural salinity to the party.

- Seasoning – The shallot provides all the seasoning this classic sauce needs.

- Sauces – This mignonette is the perfect sauce for raw oysters — the acidity cuts through their richness and enhances their natural flavor. A little goes a long way — just a small spoonful on each oyster is all you need.

- Swaps – Try champagne vinegar for a more delicate flavor profile or apple cider vinegar for a slightly fruitier version. You can also add a small amount of freshly cracked black pepper or finely minced herbs like parsley or chives for color and even more flavor.

- Senses – When you spoon this vibrant sauce over freshly shucked oysters, there’s a beautiful visual contrast between the pale oyster meat and the rosy vinegar with flecks of shallot. The smell is bright, tangy, and absolutely irresistible!

Perfect Pairings

Oyster mignonette sauce is perfect for topping raw oysters, of course, but there are other options! For a full raw bar-style experience, serve it alongside other seafood dishes like shrimp cocktail, crab legs, or grilled calamari.

Storage and Freezing

This sauce actually improves with time as the flavors come together. Make it ahead and let the shallots fully infuse into the vinegar.

How to Store

Store the sauce in an airtight container in the refrigerator for up to 1 week. Give it a quick stir before serving — the shallots may settle at the bottom.

Can I Freeze Oyster Mignonette Sauce?

This sauce is not ideal for freezing. The texture of the shallots will not be the same when the sauce is defrosted.

Quick Q&A

What’s the difference between cocktail sauce and mignonette?

Cocktail sauce is tomato-based with horseradish, lemon, and spices, giving it a thick consistency and a bit of heat. Mignonette, on the other hand, is vinegar-based with shallots and pepper, resulting in a thin, tart sauce that complements oysters without masking their natural flavors.

What vinegar is best for mignonette sauce?

Red wine vinegar is a go-to for a bold mignonette sauce. Champagne vinegar, white wine vinegar, or even apple cider vinegar can work well too, though they’ll all alter the flavor profile slightly.

Is mignonette sauce only for raw oysters, or can I use it with cooked ones too?

While mignonette is traditionally served with raw oysters, it’s also delicious with grilled, broiled, or even fried oysters!

Other Savory Sauces for Seafood

If you’re looking for more ways to jazz up your oysters, shrimp, and more, we’ve got you covered with these super simple recipes!

Yum Yum Sauce

No ratings yet

Boiling Crab Sauce (Whole Sha-Bang Sauce Recipe)

Bang Bang Sauce

Homemade Eel Sauce

Oyster Mignonette Sauce

This classic Oyster Mignonette Sauce takes minutes to prepare but elevates raw oysters to restaurant-quality status.

Course Sauce

Cuisine American

Keyword oyster mignonette sauce

Prep Time 5

Total Time 5

Servings

Calories 5kcal

Ingredients

1/2 cup red wine vinegar
1 tablespoon shallot minced
1 tablespoon fresh lemon juice
1/2 teaspoon sugar

Instructions

In a medium bowl, stir together the 1/2 cup red wine vinegar, minced 1 tablespoon shallot, 1 tablespoon fresh lemon juice and 1/2 teaspoon sugar until the sugar has dissolved.
Store in an airtight container in the refrigerator for up to a week.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

The post Oyster Mignonette Sauce appeared first on My Sauce Recipes.

Chinese Garlic Sauce (Brown Stir Fry Sauce)

Chef Jessica Anne Formicola — Wed, 12 Mar 2025 15:16:52 +0000

This Chinese garlic sauce is a version of the Chinese brown sauce you’ve likely had at your favorite Chinese restaurant or for takeout. It’s a savory sauce with a touch sweetness that you’re most likely to find on a stir fry but it’s also amazing as a dipping sauce.

What is Chinese Garlic Sauce?

Chinese Garlic Sauce, sometimes called stir fry sauce or just plain brown sauce, is a staple in Chinese-American kitchens. It adds deep umami flavors to many dishes but can also be used as a dipping sauce.

This sauce is well-balanced with the main flavor being savory, but it also incorporates sweet and spicy flavors (if you choose to use the crushed red pepper flakes).

Gather This

All of these ingredients work together to build the defining flavors of this chinese garlic sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

Vegetable oil or canola oil – These are the standard oils used for this recipe but you can use any neutral oil like avocado oil, olive oil, or coconut oil.
Fresh garlic – Make sure to finely mince or press the garlic so it mixes well into the sauce. Garlic powder can be used in a pinch
Fresh ginger – Grating works best for ginger in this recipe but you can chop it finely, too.
Low sodium soy sauce – This ingredient adds so much umami flavor.
Low sodium chicken broth or vegetable broth – Chicken stock or vegetable stock add depth to the sauce. Use vegetable if you want this to be a vegan stir fry sauce.
Chinese rice wine or rice vinegar – Rice wine or rice wine vinegar add acidity to balance the sauce. You can also use shaoxing wine.
Light brown sugar – Instead of using honey to make it a bit sweet, use brown sugar. If you want deeper sweet flavor use dark brown sugar. Some people swap this for pure maple syrup.
Sesame oil – This oil helps develop the tamari flavor profile.
Water – Water helps to build the right consistency.
Cornstarch – Cornstarch thickens the sauce. You can also use arrowroot powder instead of corn starch.

Let’s Make It!

This chinese garlic sauce is really quite simple to make. Check the section below for instructions on how to make a stir fry!

Sauté garlic, ginger and crushed red peppers. Heat the oil in a medium saucepan over medium heat. When hot, add the garlic, ginger and crushed red peppers. Cook until fragrant, but before browning.
Add wet ingredients. Stir in the soy sauce, broth, wine, sugar and sesame oil until sugar dissolves. Reduce to low heat.
Cornstarch slurry. In a small bowl, whisk together the water and cornstarch, add to the garlic sauce, whisking over low heat until it starts to bubble and turns glossy.
Remove from heat. Remove from the heat and use in a stir fry or as a dipping sauce.

How to Make Stir Fry

If you are using this brown sauce to make stir fry, here are basic instructions. You’ll need a few cups of chopped or shredded veggies and a couple cups of protein (shrimp, scallops, chicken, pork, cubed beef or tofu) — any type you like!

Cook protein. In a large skillet or wok, add a tablespoon of neutral oil over medium heat. Cook the protein until it is fully cooked. Remove and set aside.
Add veggies. Add another tablespoon of neutral oil to the skillet and add the vegetables, cooking for a few minutes, depending on cut, size and nature. Cook until still snappy.
Return protein to pan. Add the protein back to the skillet along with stir fry sauce, tossing to coat.
Serve over stir fry noodles, white rice, or fried rice. Make this a lower carb dish by using fried cauliflower rice.

5S Philosophy 👩🏻‍

Seasonings – For a hot garlic sauce with more spicy flavor, double the crushed red pepper flakes or add 1-2 teaspoons of sriracha hot sauce or Chinese chili oil. You can also add red chili flakes, chili peppers, or your other favorite spicy ingredients.
Swaps – If you like a sweeter sauce, omit the crushed red pepper flakes and double the brown sugar. You can also try using a little bit of maple syrup.
Sauces – Try adding oyster sauce or hoisin sauce, or swapping either for some of the soy sauce.
Senses – The slightly thick sauce is a blend of garlic, broth, sugar, and oils with garlic and ginger — and just enough cornstarch to give it the right consistency. It’s as aromatic as it is flavorful, and it coats your proteins and vegetables perfectly in any stir fry recipe.

Perfect Companions

You can serve chinese garlic sauce as a sauce on a main dish or as a dipping sauce.

Stir fry – Finish any stir fry with this classic sauce. You can use on a beef stir fry, vegetable stir fry or chicken stir fry.
Veggies – This sauce taste great on most vegetables, but we especially love using it on mushrooms, snap peas, snow peas, a broccoli stir fry or any other stir fry vegetables.
Dipping sauce – Serve this sauce in a small bowl alongside crab rangoon, egg rolls, dumplings, or other appetizers.
Spread – Spread this sauce on buns before adding grilled burgers or chicken for Asian-style sandwiches.
Marinade – Marinate beef, pork, or chicken before roasting or grilling.
Drizzle– Drizzle on all sorts of Asian dishes from ramen eggs to Asian spicy green beans.

Storage and Freezing

We like storing this in a glass jar like a mason jar, but any airtight container will work.

How to Store

Store this easy stir fry sauce for 4-5 days in the fridge in an airtight container with a lid or ziploc bag.

Can I Freeze Chinese Garlic Sauce?

Freeze this stir fry sauce recipe for up to 3 months in a freezer-safe container, freezer bag, or ice cube tray.

Common Questions About Chinese Garlic Sauce

Is Chinese garlic sauce high in calories?

Chinese garlic sauce is not particularly high in calories but if you’re looking to lower the calorie count you can reduce the sugar or use a sugar alternative.

How healthy is garlic sauce?

The term “healthy” can mean a lot of things to different people depending on their dietary needs. However, garlic itself is extremely healthy, offering the benefits of lowering blood pressure and cholesterol as well as blood glucose. It’s heart healthy and can also help with blood circulation.

Is Chinese garlic sauce high in carbs?

Chinese garlic sauce typically clocks in at around the mid-teens (eg, 15 or so) in terms of carbs for around a cup of it but sauce recipes vary. If you’re concerned about carbs as someone on a keto lifestyle or with diabetes, consider replacing the brown sugar with your favorite alternative to make a lower carb sauce.

Other Asian-inspired Sauces

If you’d like to try some other sauces with Asian flair, these are some of our favorites.

Bang Bang Sauce

Boiling Crab Sauce (Whole Sha-Bang Sauce Recipe)

Coconut Shrimp Dipping Sauce

4.80 from 5 votes

Pot Sticker Sauce

4.89 from 9 votes

Chinese Garlic Sauce Recipe

With deep umami flavors, this EASY Chinese Garlic Sauce (or Brown Stir Fry Sauce) is perfect for recreating Chinese takeout at home!

Course Sauce

Cuisine Asian

Keyword chinese garlic sauce

Cook Time 15

Total Time 15

Servings cups

Calories 221kcal

Ingredients

1 tablespoon vegetable or canola oil
2-3 tablespoons fresh garlic minced or pressed
1 tablespoon fresh ginger grated or minced
1 teaspoon crushed red pepper flakes
1/2 cup low sodium soy sauce
1/2 cup low sodium chicken broth or vegetable broth
1/3 cup rice wine
3 tablespoons light brown sugar
1 teaspoon sesame oil
1/2 cup water
2 heaping tablespoons cornstarch

Instructions

Heat the oil in a medium saucepan over medium heat. When hot, add the garlic, ginger and crushed red peppers. Cook until fragrant, but before browning.
Stir in the soy sauce, broth, wine, sugar and sesame oil until sugar dissolves. Reduce to low heat.
In a small bowl, whisk together the water and cornstarch, add to the garlic sauce, whisking over low heat until it starts to bubble and turns glossy.
Remove from the heat and use in a stir fry or as a dipping sauce.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

The post Chinese Garlic Sauce (Brown Stir Fry Sauce) appeared first on My Sauce Recipes.

Seafood Sauce (Bloves Sauce)

Chef Jessica Anne Formicola — Wed, 29 Jan 2025 15:33:32 +0000

Have you ever heard of Bloves Sauce? Neither had I! It’s a creamy seafood sauce that you’re going to adore.

What is Bloves Sauce?

It’s apparently a seafood sauce made popular by a Youtube lifestyle blog called The Bloves Life.

Bloves seafood sauce is a spicy sauce intended to be used on seafood. It relies on a proprietary seasoning mix for its flavor.

This savory seafood sauce, inspired by the Bloves sauce, can be whipped up anytime you’re in the mood for some spicy flavor with your protein, pasta, or veggies. It’s a delightful dipping sauce — or you can just pour it over top of your favorite foods.

Seafood Sauce Ingredients

Don’t be alarmed by the long ingredient list — there are lots of seasoning ingredients in this sauce. However, I promise you that most of these ingredients, if not all, will be easily available in your pantry and spice section.

Plus, all you need otherwise is a saucepan and an immersion blender — it’s that easy. With simple ingredients you likely already have you can stir up this delicious sauce quickly.

Unsalted butter – Make sure to use unsalted butter since other ingredients have an element of saltiness already.
Garlic cloves – Mince the garlic cloves finely so that they mix well with the sauce.
Yellow onion – Dice the onion into small uniform pieces so that there aren’t any large chunks.
Chicken broth – Use your favorite brand or any homemade broth you may have leftover from another recipe.
Old Bay seasoning – This Chesapeake-style seasoning is usually in the spice aisle but you may also find it in the seafood section at the grocery store.
Dijon mustard – Dijon mustard imparts earthiness in the sauce.
Lemon – Use the whole lemon by both juicing it and zesting it. Lemon zest adds extra brightness. Fresh lemon juice and lemon zest adds extra brightness.
Worcestershire sauce – Worcestershire gives this sauce a bit of umami.
Brown sugar – I like to use light brown sugar for this recipe but you can add an even richer sweetness by using dark brown sugar.
Apple cider vinegar – Apple cider vinegar brings acidic sweetness to the sauce, balancing out the other flavors.
Garlic powder – While there is fresh garlic in this recipe, I like to add a little extra garlic flavor with powder.
Smoked paprika – This gives the sauce just the right touch of smokiness.
Ground black pepper – You can grind the pepper freshly or just use your regular shaker.
Cayenne pepper – A small amount of cayenne pepper lends some spicy heat to the sauce.
Onion powder – Just like the garlic powder, I like to add a little extra onion flavor with powder.
Dried oregano – The bold flavor of oregano works well with the other ingredients.

Variations

There are all sorts of ways to make this your own sauce.

Broth – Instead of chicken stock, try vegetable broth.
Powders – Instead of fresh garlic and onion, increase the amount of the powders that you use. Fresh is always best, but you can use what you have on hand.
Heat – For an extra spicy version, increase the cayenne or use red pepper flakes, or chili powder. Using Korean red paste is another great way to spice it up.
Umami – Add an element of salty umami flavor with a splash of soy.
Tabasco sauce – Add this for some vinegary heat.
Lemon pepper – Sprinkle some lemon pepper seasoning in for even more lemony flavor and spice in the sauce.
Cajun spice mix – Blend in some nuanced spicy flavor with a Cajun seasoning.
Olive oil – Replace some or all of the butter with olive oil.
Sweetness – Add a bit more sweet flavor with just a bit of honey or other sweeteners.

How to Make Seafood Sauce

Sauté garlic and onion. Melt the butter in a medium saucepan. Add the garlic and onion, sauteing until soft.
Add broth and seasonings. Add the chicken broth, Old Bay seasoning, Dijon mustard, zest and juice of one lemon, Worcestershire sauce, brown sugar, apple cider vinegar, garlic powder, paprika, black pepper, cayenne pepper, onion powder and oregano. Whisk until fully combined and simmering.
Blend. Remove from heat and using a stick blender, blend until emulsified and no large bits remain.

What To Use Seafood Sauce On

The original version of this sauce was used only in seafood dishes, but it is a versatile butter-based sauce that can be used on nearly anything that needs a little pizazz. Don’t limit yourself to using it only on seafood (though it is great for a seafood boil).

Here are my suggestions:

Grilled Chicken Breasts, Baked Chicken Thighs or Drumsticks
Pan Fried Steaks
Pork Tenderloin
Steamed Veggies
Pasta, especially linguine
Crab Imperial
Crab Cakes
Snow Crab Legs
Hard-boiled eggs
Cajun seafood boil

Storage and Freezing

Since it has chicken broth you will want to keep leftover sauce chilled.

How to Store

You can make this sauce ahead of time and heat it up when you’re ready to serve — or you can serve it at room temperature. Keep this sauce in an airtight container in the refrigerator for 3-4 days.

Can I Freeze Bloves Sauce?

Freeze this sauce for future use in a freezer-safe container or freezer bag for up to 3 months. You can freeze it in an ice cube tray for individual servings.

Other Savory Sauces

If you know me, you know how much I love a good sauce. If you do too, these are some of our favorites.

Creamy Peppercorn Sauce (No Brandy)

5 from 7 votes

Parmesan Cream Sauce

Easy Puttanesca Sauce

Avocado Crema