Ingredients
Method
- Prep. Mince the garlic cloves.
- Cook. Pour the butter in a frying pan over medium heat. Add the garlic and stir fry for about 1 minute, no longer or it will brown and get bitter.
- Add the Meathead's Memphis Dust and cook for another 30 seconds to extract the flavors. Add the lemon juice, Worcestershire sauce, hot sauce, and stir gently until it dissolves and blends in. Take the pan off the heat.
- Serve. Taste and add more heat if you wish. In N'orleans they like everything hot, but it will not be so hot when you use it on meat or for classic BBQ shrimp.
Notes
About the hot sauce. Use your favorite brand. Tabasco is from Louisiana, so it would be a good choice. If your andouille is hot, you might want to skip the hot sauce. If you are from New Orleans, crank up the heat!