Crafting the Perfect Pepper Sauce for Carrabbas Calamari

The delicious pepper sauce served alongside Carrabbas calamari is a delightful complement to the crispy, seasoned squid. While the exact recipe from Carrabbas is a closely guarded secret, you can replicate the essence of this sauce in your own kitchen with just a few simple steps. In this guide, we'll walk you through the creation of a homemade pepper sauce that should please any appetite. We’ll also explore a more advanced recipe to create a rich Carrabbas-inspired sauce that elevates your calamari to the next level.

Basic Pepper Sauce Recipe

For those who simply want to dip their calamari in a flavorful sauce, this basic recipe captures the essence of Carrabbas's pepper sauce:

Ingredients

1 cup mayonnaise 2 tablespoons roasted red bell pepper finely chopped 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 teaspoon minced garlic 1 teaspoon hot sauce (adjust to taste) Salt and pepper to taste

Instructions

Combine Ingredients: In a mixing bowl, combine the mayonnaise, chopped roasted red bell pepper, Dijon mustard, lemon juice, minced garlic, and hot sauce. Mix Well: Stir the mixture until all the ingredients are well blended. Season: Add salt and pepper to taste. Adjust the hot sauce and lemon juice as needed to suit your preference. Chill: Refrigerate the sauce for at least 30 minutes before serving to allow the flavors to meld. Serve: Serve the sauce alongside fried calamari for dipping.

Feel free to tweak the ingredients to match your taste! Enjoy your homemade version of Carrabbas calamari sauce.

Advanced Carrabbas Ricardo Sauce

If you're looking to take your calamari dish to the next level, the advanced Carrabbas Ricardo sauce recipe offers an elevated taste experience with its rich and complex flavor profile:

Ingredients

2 tablespoons clarified butter (about 1/2 stick of butter) 2 tablespoons finely chopped yellow onion 2 tablespoons finely chopped garlic 2 to 3 pepperocini sliced into rings and seeded 6 tablespoons fresh lemon juice 2 tablespoons dry white wine Red Pepper flakes Kosher salt White pepper 2 tablespoons cold butter

Instructions

To Clarify Butter: Melt 1/2 stick butter over low heat. When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear clarified butter from the top and discard the sediment. This can be done ahead of time. To Make Sauce: Heat the clarified butter in a skillet until hot. Add the onion, garlic, and pepperocini rings and sauté until transparent. Note: Do not let the vegetables get brown, as this will change the flavor once the cold butter is emulsified. Add lemon juice, red pepper flakes, and white wine to the skillet. Season to taste with salt and pepper. Simmer for 2 to 3 minutes to reduce the liquid. Remove from heat and swirl in the cold butter until the sauce is smooth and emulsified.

This sauce is not just for dipping; it can also be used as a flavorful marinade for your calamari before cooking, which will infuse the squid with an intense burst of flavor.