Are you looking for a tangy-sweet sauce that goes great with seafood?
Then check out this Hook and Reel sauce recipe.
Hook and Reel is a casual seafood chain taking the country by storm. Known for their delicious Cajun seafood boils, it’s their special sauce that keeps customers coming back for more.
And now you can make it in the comfort of your own kitchen.
This Hook and Reel sauce recipe has all the great flavor of the original and is super easy to make at home.
In addition, this sauce packs just the right amount of heat to spice up any of your favorite dishes.
Read on for a delicious Hook and Reel sauce recipe you can have ready in minutes.
- 1 What Do You Need To Make Hook and Reel Sauce
- 2 How To Make Hook and Reel Sauce
- 3 Other Things To Consider When Making Hook and Reel Sauce
- 4 Hook and Reel Sauce Recipe
What Do You Need To Make Hook and Reel Sauce
Adds the right amount of rich tomato flavor and sweetness.
For more tomato flavor, add a tablespoon of tomato paste.
Intensifies the flavor. You can substitute garlic powder.
However, don’t use garlic salt, which will overpower your sauce.
Deepens the flavor of the sauce.
You can substitute onion powder to save time.
Apple Cider Vinegar
Gives the sauce its tangy flavor.
Gives the sauce a richer flavor than plain white sugar.
Adds another level of sweetness and balances the tomato and vinegar flavors.
Adds a touch of exotic spice and deepens the color.
Feel free to use smoked paprika if you want a smokey flavor.
Adds the perfect amount of heat.
- Cutting board
- Medium saucepan
- Spoon or spatula
- Stovetop or other heat source
How To Make Hook and Reel Sauce
Step One: First, peel and finely mince the garlic and chop the onion.
Step Two: Next, add a tablespoon of olive oil to a medium saucepan and heat under low to medium heat.
Step Three: Once heated, add the minced garlic and onion and saute until the onion is soft and the garlic is fragrant approximately 5 minutes. It’s okay if they brown, but be careful not to burn them.
Step Four: Next, add the rest of the ingredients to the saucepan and bring to a simmer.
Step Five: Reduce the heat to low and allow to simmer for approximately five minutes or until the sauce has slightly thickened, stirring occasionally.
Step Six: Taste your sauce, adjust any ingredients, and season with salt and pepper.
Step Seven: Remove the saucepan from heat and allow it to come to room temperature or chill in the fridge.
Step Eight: Serve your Hook and Reel sauce warm or chilled.
Other Things To Consider When Making Hook and Reel Sauce
Customize Your Hook and Reel Sauce
Although this recipe makes an authentic tasting Hook and Reel sauce, don’t feel limited.
One of the great things about cooking is changing the recipe to discover new and exciting flavors.
- Add more heat with another pinch (or two) of ground cayenne pepper or a couple of teaspoons of your favorite hot sauce.
- Change the vinegar. I like to use red wine vinegar instead of apple cider for a more sophisticated flavor.
- Add a tablespoon of your favorite Cajun seasoning spice blend.
- Feel free to substitute smoked paprika for the paprika or use a few drops of liquid smoke for a smokier sauce full of flavor.
- Or add a tablespoon of Dijon or your favorite prepared mustard for an intense tangy flavor.
You’ll find that you can create new and delicious variations with just a few easy changes.
What Can I Eat With Hook and Reel Sauce
This Hook and Reel sauce recipe pairs perfectly with all kinds of seafood.
But this versatile sauce goes with so much more.
- Slather it over bbq ribs instead of traditional barbeque sauce.
- Use it as a dipping sauce for french fries or roasted potatoes.
- Use it to make a great-tasting shrimp cocktail.
- Delicious served over grilled chicken.
- Goes great on burgers and dogs.
- Use it to wake up scrambled eggs.
- Makes a delicious tangy sandwich spread.
- The delicious, tangy-sweet flavor pairs well with a Tempranillo or Petit Syrah.
Make More Than You Need
Hook and Reel sauce adds the perfect amount of tangy-sweet flavor to so many dishes that you’ll want to make more.
So go ahead and double the recipe.
This Hook and Reel sauce recipe will stay fresh in the fridge for up to two weeks, though I wouldn’t recommend freezing it.
- 2 cloves of fresh garlic, peeled and finely minced
- ¼ of a white or yellow onion
- 1 tablespoon olive oil
- 1 cup of ketchup
- ½ cup of apple cider vinegar
- 2 tablespoons of honey
- 2 tablespoons of brown sugar
- 2 teaspoons paprika
- ½ teaspoon ground cayenne pepper
- Salt and pepper to taste
- Peel and finely mince the garlic and chop the onion.
- Add a tablespoon of olive oil to a medium saucepan and heat at low to medium heat.
- Once heated, add the minced garlic and onion and saute until the onion is soft and the garlic is fragrant approximately 5 minutes. It's okay if they brown, but be careful not to burn or char the garlic and onion.
- Next, add the ketchup, apple cider vinegar, honey, brown sugar, paprika, and ground cayenne to the saucepan and bring to a simmer.
- Reduce the heat and allow to simmer for approximately five minutes or until the sauce has slightly thickened, stirring occasionally.
- Taste your sauce and adjust any of the ingredients.
- Season with salt and pepper.
- Remove the saucepan from the heat and allow it to come to room temperature or chill in the fridge.
- Serve your Hook and Reel sauce warm or chilled.
- Add another pinch (or two) of ground cayenne for a hotter sauce.
- Substitute red wine vinegar for apple cider for a different tang.
- Add more honey or brown sugar for a sweeter sauce.
- Add fresh herbs, like thyme or oregano, to deepen the flavor.
- Substitute garlic and onion powder to save time.
- Use smoked paprika or a few drops of liquid smoke to give your sauce some delicious smokey flavor.
- For more onion flavor, substitute red onion for the white or yellow.
- If you like a thinner sauce, add a couple of tablespoons of water.
Amount Per Serving: Calories: 75Total Fat: 2.5gCholesterol: 0mgSodium: 455mgCarbohydrates: 12gProtein: 20g
Hi there. I’m Jeremy – a passionate food technologist with several decades in the food industry. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my experience, knowledge, and recommendations; from ingredients and recipes to storage all the way through to nutrition for every sauce imaginable.