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Old Bay Dipping Sauce

Scott Phillips

Yield: Yields about 1 cup.

The flavors of a classic shrimp boil are combined in one dynamite melted butter dipping sauce. Serve it with grilled shrimp, clams, or crab.


  • 8 oz. (1 cup) unsalted butter, cut into 16 pieces
  • 1 Tbs. Old Bay Seasoning
  • 1 Tbs. grated shallot (about 1 large shallot)

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 100
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 30
  • Sodium (mg): 120
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0


  • In a small saucepan, bring 3 Tbs. water to a simmer over medium heat. Reduce the heat to low. One piece at a time, whisk in the butter, waiting until each piece is completely incorporated before adding the next. Once the consistency begins to change from watery to creamy, with a pale yellow hue (after 4 or 5 pieces of butter have been whisked in), emulsification has begun. At this point, you can add 2 or 3 pieces of butter at a time, making sure they are almost fully combined before adding more.
  • Whisk in the Old Bay and shallot. Turn off the heat but leave the pan on the burner to let the flavors develop. Serve warm.

Make Ahead Tips

This sauce can be made up to 2 hours ahead and kept in a warm spot.


Rate or Review

Reviews (3 reviews)

  • nu90cat | 04/25/2020

    The sauce looked great -- right up until you add the Old Bay and then it separated. Too salty too -- but that's due to Old Bay, not the recipe. Those who try it might want to start with less seasoning and then add to taste.

  • Krispie | 09/05/2015

    This was fantastic. We had leftovers, which we plan to drizzle over our grilled chicken tonight.Killer! Everyone loves this!

  • phillips66 | 08/10/2010

    Wow! I really like this sauce. I did add a dash of garlic powder and used a bunch of lemons on the side. This will be a keeper.

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