Soups & Sauces » Buffalo Hot Sauce
This sauce is not just for chicken. Put it on everything, as Jason Santos suggests. But it does go especially well with his Buffalo Fried Chicken with Blue Cheese Ice Cream. Sweet, tangy, spicy - but more flavor than heat - blend up a batch that yields a good 3 cups. It'll keep refrigerated for 1-2 weeks, so it'll be at your disposal for burgers, sandwiches, vegetables or go in by the spoonful! This is good stuff.
Print Recipe
Makes about 3 cups (¼ cup per serving)
Ingredients
- 4 tbsp unsalted butter
- ½ medium onion, diced
- 2 cloves garlic
- 2 tsp chili powder
- ½ tsp cumin
- 2 tsp paprika
- 2 tbsp white wine
- 1 cup hot sauce
- ¼ cup brown sugar
- 1½ sticks unsalted butter
- 1 tbsp honey
- 1 pinch salt
- 1 pinch pepper
- 1 pinch xanthan gum
How-to
- In small saucepan over medium-high heat, add butter and allow to melt
- Add onions and cook for 1-2 minutes. Stir in garlic, chili powder, cumin and paprika and cook for a few seconds while stirring
- Stir in white wine. Add hot sauce and brown sugar. Allow to simmer 5 minutes
- Carefully transfer hot mixture to a blender
- Add chilled butter, honey, salt and pepper, and xanthan gum
- Blend on high for 1 minute
- Transfer to an airtight container. Will keep in the refrigerator for 1-2 weeks
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