ONE Pepper Grill Buffalo Sauce

0 from 0 votes
Recipe by Toby Alan Dion Course: AppetizersCuisine: Bar Food, AmericanDifficulty: Low
Servings

1.25

gallons
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

Ingredients

  • 1 Gallon of Frank’s Red Hot Sauce

  • 3 Pounds Unsalted Butter

  • 1/4 Cup White Vinegar

  • 2 Tablespoons Worchestershire

  • 2 Pinches Fresh Ground Black Pepper

  • Immersion Blender

Directions

  • Heat the Frank’s in a sauce pan, until just before boil.
  • Cut the butter into small chunks of even size, to aide in the melting process.
  • Add the butter to the Franks and stir, making sure all butter melts.
  • Add the Vinegar and Worchestershire with 2/several pinches of Fresh Ground Black Pepper
  • Kill the heat, and immersion blend immediately for good emulsification.
  • The sauce will now become the bright orange color.

Notes

  • This is a butter based sauce. Store it in the fridge for as long as you’d save butter.
  • Makes a killer buffalo wing sauce, but also great for Buffalo Chicken Sandwiches, etc.
  • I’ll publish the chicken wing cooking recipe soon and add a link here.

ONE Pepper Grill Buffalo Sauce

0 from 0 votes
Recipe by Toby Alan Dion Course: AppetizersCuisine: American, Bar FoodDifficulty: Low
Servings

1.25

Gallon
Prep time

20

minutes
Cooking time

0

minutes
Total time

20

minutes

Ingredients

  • 1 Bottle of Frank’s Red Hot Sauce (1 Gallon)

  • 3 Pounds Unsalted Butter

  • 1/4 Cup White Vinegar

  • 2 tablespoons Worchestershire

  • 2 Pinches Fresh Ground Black Pepper

  • Immersion Blender

Directions

  • Heat the Frank‚Äôs in a sauce pot.
  • Cut the butter into smaller chunks to aide in the melting process.
  • Add the butter to the Frank’s in the sauce pot.
  • As the butter melts, add the vinegar and Worcestershire. Add several dashes of fresh ground black pepper.
  • Kill the heat and immersion blend immediately for good emulsification.
  • The sauce will now become the bright orange color.

Notes

  • This is a butter based sauce. Store it in the fridge for as long as you’d save butter.
  • Makes a killer buffalo wing sauce, but also great for Buffalo Chicken Sandwiches, etc.