Buffalo Sauce
YIELDS: 1 Pint
METHOD
Remove the stem and seeds from the dried peppers, you should have about 20g remaining. Place in a sauce pot.
Add the water, bring to a boil, reduce heat and simmer for 2 minutes. Turn off heat, let sit for 10 minutes.
Strain the peppers, reserving the “pepper liquid”.
Scale out 135g of the pepper liquid, add to a high speed blender.
Add the garlic, salt, powders, and vinegar.
Blend on high speed for one minute until smooth. There should be about 275g of hot sauce.
Pour the hot sauce into the melted butter, immersion blend until emulsified.
NOTES:
Frank's hot sauce can be used in place of the hot sauce
This is a medium spicy sauce, for a spicier hot sauce, include some of the seeds from the peppers
GRAMS
30
420
6
7
2
2
115
135
275
100