This sauce captures the bright, tangy essence of Bonefish Grill’s signature calamari dip. I’ve refined this version over years of testing to balance creamy richness with zesty lemon and briny capers.
With just a few ingredients and 10 minutes of mixing, you’ll have a restaurant-quality sauce that elevates fried seafood, crispy veggies, or even as a salad dressing.
Ingredients for Bonefish Grill Calamari Sauce
Creamy base, bright lemon, briny capers. Just a few ingredients for that signature flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | 1 cup | Full-fat for creaminess |
| Sour Cream 🥛 | ½ cup | Full-fat preferred |
| Lemon Juice 🍋 | 3 tbsp | Freshly squeezed |
| Capers 🫒 | 2 tbsp | Drained and chopped |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not whole grain |
| Garlic Cloves 🧄 | 2 cloves | Minced finely |
| Worcestershire Sauce 🫒 | 1 tsp | Use anchovy-free if needed |
| Hot Sauce 🌶️ | ½ tsp | Optional for heat |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
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The mayo and sour cream are the foundation—Duke’s or Hellmann’s for mayo, any full-fat sour cream works. I grab mine from Publix or Whole Foods when I’m near one. Fresh lemon juice is non-negotiable here (bottled just doesn’t cut it). The capers should be the small non-pasteurized kind—look for Mezzetta or Divina brands in the olive aisle.
No capers? Chopped green olives get you close but lack that briny punch. Out of Dijon? Yellow mustard at half the amount works in a pinch. If you’re avoiding anchovies in Worcestershire, Annie’s or Edward & Sons make anchovy-free versions. The hot sauce is totally optional—add half the amount first and taste.
This sauce keeps 5 days in the fridge—store in a sealed jar. The flavors actually get better after a day or two. Doesn’t freeze well, so make only what you’ll use. Perfect for calamari, fries, or as a tangy salad dressing.
Why You’ll Love This Recipe
- 5-Minute Mix: No whisking, no fuss—just dump, stir, and let the mayo and sour cream do the heavy lifting.
- Zesty Punch: That tangy hit from the capers and lemon juice cuts through the richness in the best way possible.
- Dip for Days: I slather it on sandwiches, use it for veggie trays, and honestly, it rescues leftover fries like a charm.
- Stays Fresh: Makes more than I need for calamari, so I keep it in the fridge for up to a week without a worry.
Step-by-Step Instructions for Bonefish Grill Calamari Sauce
This method blends tangy and creamy flavors perfectly for that signature dipping experience.
Step 1: Combine the Creamy Base
In a medium mixing bowl, whisk together the 1 cup Mayonnaise and 0.5 cup Sour Cream until completely smooth. I always use full-fat versions here—they create that rich, velvety texture you expect from this sauce.
Make sure there are no lumps or streaks remaining. The mixture should look uniform and slightly thick, like a good dip should. This base provides the creamy foundation that balances all the bold flavors coming next.
Step 2: Add the Zesty Elements
Stir in the 3 tbsp Lemon Juice, 2 tbsp Capers, and 1 tbsp Dijon Mustard. The lemon juice adds that bright, citrusy kick that cuts through the richness, while the capers bring a briny pop.
The Dijon mustard ties everything together with its sharp, tangy flavor. I like to press the capers lightly with the back of a spoon as I mix to release some of their flavorful juices into the sauce.
Step 3: Incorporate the Seasonings
Add the 2 cloves minced Garlic Cloves, 1 tsp Worcestershire Sauce, 0.5 tsp Hot Sauce, 0.5 tsp Salt, and 0.25 tsp Black Pepper. The garlic should be finely minced so it distributes evenly throughout the sauce.
Mix well after each addition to ensure all the flavors meld together properly. The Worcestershire adds depth, while the hot sauce gives just a hint of heat. Taste as you go—this is where you can adjust the seasoning to your preference.
Step 4: Chill and Let Flavors Meld
Cover the bowl and refrigerate for at least 1 hour before serving. This chilling time is crucial—it allows all the flavors to marry together and the sauce to thicken slightly.
When you take it out, give it a good stir. The sauce should be creamy with visible specks of capers and herbs. It’ll taste even better the next day, as the flavors continue to develop over time.
Pro Tips For Making Bonefish Grill Calamari Sauce
- Chill the Base: Let the mayo and sour cream sit in the fridge for 15-20 minutes before mixing—this keeps the sauce from thinning out when you add the lemon juice.
- Drain the Capers: Rinse and pat dry the capers before chopping, or they’ll turn your sauce watery. I learned this the hard way after ruining two batches.
- Balance the Lemon: Start with half the lemon juice, taste, then add more—sour cream already adds tang, and too much lemon can overpower the Dijon.
- Use Full-Fat: Skip the light mayo or low-fat sour cream. The sauce separates easier and loses that rich, creamy texture Bonefish Grill is known for.
Creative Variations of bonefish grill calamari sauce
Spicy Sriracha Twist
Kick up the heat by replacing the 0.5 tsp Hot Sauce with 1 tbsp Sriracha. I also add 1 tsp honey to balance the spice with sweetness. This version pairs perfectly with crispy calamari or as a bold wing sauce. The honey mellows the heat beautifully. 🌶️
Herb-Infused Version
Stir in 2 tbsp finely chopped fresh dill or 1 tbsp dried tarragon after chilling. I forage wild dill along coastal rides—it adds a bright, grassy note. This variation works wonderfully with grilled seafood or as a veggie dip.
Smoky Chipotle Variation
Swap the Dijon Mustard for 1 tbsp adobo sauce from canned chipotles plus 1 tsp smoked paprika. This gives a deep, smoky flavor that reminds me of my pitmaster days. Perfect for fried oysters or onion rings.
Lighter Yogurt Base
Replace Sour Cream with 0.5 cup Greek yogurt for a tangier, lower-fat option. I use Fage 2%—it keeps the creaminess while cutting calories. Add 1 extra tsp Lemon Juice to brighten the flavor.
Garlic-Lover’s Boost
Double the Garlic Cloves to 4 cloves and add 1 tsp garlic powder. Roast the fresh garlic first for a sweeter, deeper flavor. This is my go-to when I’m craving bold garlic punch with my calamari. 💪
Nutrition Facts
Frequently Asked Questions
Can I make this sauce ahead of time?
In fact, it tastes better after 24 hours in the fridge. The flavors meld together beautifully. Just store it in an airtight container and it’ll keep for up to 5 days.
What can I use instead of capers?
Chopped green olives work in a pinch, though they lack the briny punch. For a closer match, try 1 tbsp chopped cornichons plus a pinch of salt. The tang is similar but slightly milder.
Why does my sauce taste too sharp?
This usually means the lemon or mustard is overpowering. Balance it by adding 1-2 tbsp more mayo or a pinch of sugar. Taste as you go to avoid overcorrecting.
Is there a dairy-free version?
Yes! Swap the sour cream for dairy-free yogurt and use vegan mayo. The texture will be slightly thinner but just as flavorful. Let it chill to thicken.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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