Why This Ingredient Is Special
Buffalo Sauce: Warm the hot sauce over low heat, but don't let it boil hard. Take the pot off the heat and whisk in cold butter, a cube at a time. Stir in the honey and garlic. This keeps the…
Ingredients
- red150 ml
- vinegar-based hot sauce
- butter70 g
- honey1 tsp
- garlic powder1/2 tsp
- salt1 pinch
Method
- Warm the hot sauce over low heat, but don't let it boil hard.
- Take the pot off the heat and whisk in cold butter, a cube at a time.
- Stir in the honey and garlic.
- This keeps the sauce creamy and stops it from separating.
Substitutions
No hot sauce on hand? Whisk together 100 g ketchup, 30 ml vinegar, 20 ml water and 1/2-1 tsp cayenne. For a milder version, replace half the hot sauce with ketchup. Vegan butter works 1:1.
Storage
5 days refrigerated; reheat gently, don't let it boil.