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Crawfish Sauce
Benchi

Crawfish Sauce (Cajun-Style Dipping Sauce)

A creamy, tangy Cajun-style crawfish sauce made with a mayo and ketchup base, bold spices, and a hint of crawfish boil seasoning. Perfect for dipping seafood or fries.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 10 minutes
Servings: 1 1 1/2 cups
Course: sauce
Cuisine: Cajun
Calories: 110
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 cup mayonnaise (240 g)
  • 1/2 cup ketchup (120 g)
  • 1 Tbsp Worcestershire sauce
  • 2 tsp fresh lemon juice
  • 1 tsp Louisiana crawfish, shrimp & crab boil concentrate
  • 1 1/2 tsp Creole seasoning
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp freshly ground black pepper
  • Kosher salt to taste
  • 1 Tbsp chopped fresh parsley (optional)
  • 1 tsp hot sauce (optional)

Equipment

  • Medium bowl

Method
 

Instructions
  1. Whisk together the mayonnaise and ketchup in a medium bowl until you have a pale, smooth, and creamy blend with no streaks left.
  2. Add in the Worcestershire sauce and fresh lemon juice, whisking again until the mixture is silky and combined.
  3. Stir in crawfish boil concentrate, Creole seasoning, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Keep mixing until the sauce has an even color and flecks of spices throughout.
  4. Give the sauce a taste and adjust the seasoning—add hot sauce for more heat, or tweak with a little extra mayo or ketchup until the flavor feels just right to you.
  5. Cover the sauce and let it chill in the fridge for at least half an hour. This helps all the flavors meld, making the sauce thicker and bolder. Give it a quick stir before serving.