The heat of a buffalo sauce is tempered by the richness of butter. In this hot sauce, 210S is the perfect emulsifier to stabilize the sauce and prevent the separation of butter, vinegar, and peppers. 210S is the secret weapon that provides the suspension needed to keep that buffalo sauce even and stable even sitting in the fridge.
Ingredients
- 5 Fresno Peppers (Cayenne Peppers if Available)
- 2 Garlic Cloves
- 15g (2 tbsp) Cayenne Pepper, Ground
- 500g (1 pint) Vinegar
- 7.5g (1 ½ tsp) Salt
- 13g (1 ½ Tbsp) 210S
- 240g (1 cup) Butter
Equipment
- Blender
- Small Pot
Timing
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield
1 Quart
-
Blend Peppers
In a blender place the Fresno peppers, ground cayenne pepper, and vinegar.
Blend until uniform, should take about 45 seconds to a minute.
-
Add 210S
In a small bowl dry mix together the salt and 210S.
Begin blending the pepper mixture and gently sprinkle in the salt and 210s mixture.
Blend the sauce for 1 minute on high.
-
Melt and Emulsify Butter
In a small pot, heat the butter over medium heat until melted. The butter should be about 140F, if the butter isn’t hot enough it will not be able to emulsify properly.
Place the blender on medium low speed, once it creates a vortex you can slowly emulsify in the butter.
Blend until smooth and silky.
-
Strain, Store, Serve!
Strain the sauce through a fine sieve if desired, but this is optional.
Store in the refrigerator for up to a month.
Enjoy with wings, on a sandwich, or where ever you enjoy hot sauce!
Summary
Recipe Name
Quick Buffalo Hot Sauce
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
