In a large saucepan, melt the butter over medium heat. Don’t rush it—butter fat crackling sounds count as mood lighting.
Sauté garlic and onion until translucent and fragrant, about 3–4 minutes. If your kitchen starts singing, you’re doing it right.
Stir in Old Bay, paprika, and chili flakes. Cook about 1 minute to wake up the spices.
Add lemon zest and lemon juice, then pour in hot sauce. Taste as you go; you’re aiming for bold, not blasting.
Pour in broth or water to loosen the sauce to your preferred consistency. Simmer 2–3 minutes, stirring constantly.
Season with salt, adjust heat, and finish with a splash of chopped parsley if you’re feeling extra bright.
