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Blove’s Smackalicious Sauce Recipe (Copycat)

A rich, buttery, ultra-garlicky seafood boil sauce packed with Cajun spices, lemon, and deep savory flavor. Thick enough to cling to crab legs, shrimp, lobster, corn, and potatoes—this bold, viral-famous sauce turns any seafood boil into an unforgettable feast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

Ingredients
  

  • Butter & Aromatics
  • 2 cups unsalted butter 4 sticks
  • 1 large onion very finely minced
  • 18 –20 cloves fresh garlic minced
  • Liquids
  • 2 cups low-sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • Juice of 1 large lemon
  • Seasonings
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons cayenne pepper adjust to taste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • Salt to taste
  • Thickening Slurry
  • 2 tablespoons all-purpose flour
  • ½ cup water

Instructions
 

  • Melt butter gently in a large pot over medium heat. Do not brown.
  • Add minced onion; cook 3–4 minutes until soft and translucent.
  • Stir in minced garlic; cook 60–90 seconds until fragrant (not browned).
  • Add all seasonings; stir continuously 2–3 minutes to bloom spices in butter.
  • Pour in chicken broth, Worcestershire sauce, and lemon juice; simmer 5 minutes.
  • Whisk flour and water in a bowl until smooth.
  • Slowly pour slurry into the sauce while stirring.
  • Simmer 5 more minutes until the sauce slightly thickens and coats a spoon.
  • Taste and adjust salt, lemon, or cayenne as desired.
  • Let the sauce rest 10 minutes before serving for best flavor.

Notes

Use fresh garlic only for authentic flavor.
Finely mince onion so it blends into the sauce texture.
Never rush the spice-blooming step—this builds the signature depth.
The sauce should be thick but pourable, not watery or pasty.
Store refrigerated up to 5 days; reheat gently on low heat.
Freezes well for up to 2 months.
Adjust heat level by increasing or reducing cayenne and red pepper flakes.
Delicious not only with seafood but also with chicken, vegetables, rice, or bread.