Viral Cajun "Boil" Butter Sauce

• Yields: 1.5 cups (Enough for 2 lbs of seafood)

• Prep time: 5 mins | Cook time: 8–10 mins

Ingredients

• 1.5 tbsp K&Co. Apothecary Cravin’ Cajun Seasoning

• 2 sticks (8 oz) Unsalted Butter

• 1/2 Sweet Onion, very finely minced

• 1/4 cup Garlic, minced (yes, that much!)

• 1 tbsp Brown Sugar (The "Viral" secret to balance the heat)

• 1 tbsp Lemon Juice

• Optional: 1/2 cup Chicken Broth (to make it a "pourable" sauce rather than a thick dip)

Instructions

1. The Base: Melt the butter in a large skillet over medium-low heat.

2. The Aromatics: Add the minced onions and sauté for 3–5 minutes until they are translucent and soft. Add the garlic and cook for just 1 minute—do not let it brown!

3. The "Cravin’" Bloom: Stir in the 1.5 tbsp of Cravin’ Cajun and the brown sugar.

   • Why? The high-quality smoked paprika and peppers in the Apothecary blend will "bloom" in the butter fat, turning the sauce a deep, glowing red and releasing the oils of the thyme and oregano.

4. The Emulsion: If you want a thinner sauce for drenching, whisk in the chicken broth and simmer for 2 minutes. If you want a thick dipping sauce, skip the broth.

5. The Finish: Stir in the lemon juice. This provides the "acid punch" that cuts through the rich butter.

6. The Dip: Serve in individual ramekins for dipping crab legs, shrimp, or the viral "Cajun Boiled Eggs."