Blooper was funny. Love that you do videos on components and not just full meal items. It’s great to have building blocks for future menus and emphasis on cooking techniques gives people skill to turn all meals up a notch. You would have made a great culinary arts instructor. You are informative and engaging not to mention easy on the eyes. Definitely my cup of tea. The Buffalo sauce isn’t the only thing hot in this video.
My sister makes buffalo sauce with brown sugar, vinegar, onions, and garlic in addition to the Frank's and butter. It's almost like a relish if you let it cook down. It is so good.
After trying the many hot sauces over the years my current favorite to use for Buffalo sauce is Tabasco brand's Hot Wing Sauce. It should be noted this is not their traditional Tabasco sauce with which we are all familiar, but a thicker product. But any brand of hot sauce is usually decent. The sriracha with the rooster on the bottle tends to have a roasted garlic smell and taste to it that I avoid with Buffalo Sauce. Margarin was used in the original hot wings sauce often served in hot wings restaurants. With margarine there was no concern about the sauce breaking and a pot of it could stay warming on a burner for a long time which is convenient in a restaurant kitchen. I prefer butter and precautions as shown in the video are necessary to emulsify the butter without breakage. For one bottle of Tabasco Hot Wing Sauce, I will add 5tbsp butter and 1tbsp olive oil. This gives just the amount of heat I like. The oil thins it out a bit and gives it a slight greasy mouth feel similar to when margarin was traditionally added. I will also add some black pepper and garlic powder which gives it some extra dimension. The part about ants in Florida is so true, particularly the very tiny "sugar" or "piss" ants as they are affectionately called. Tough to get rid of them once your kitchen gets them. Diligent prevention measures are key.
Awesome recipe Dennis. I always get that butter separation you mentioned and it doesn't stick as well to my wings. Now I know how to prevent that! Thanks!
I assume this is to he stored in the fridge. I used and old Frank's red hot bottle to bottle it. So it has a skinny neck. I was worried the butter would obviously solidify in the fridge making it to where I can't poor it out. Is heating it back up slowly like in a suis vide an acceptable way to reheat to liquid without splitting?
I usually just take it out of the fridge before i start cooking. That gets it to a good state for me. You could likely put it in a very low sous vide bath and it should work
Xanthan is used in almost everything - you never realize it until you start making your own version of things and wonder why it isnt the same... And then you discover the magic 😂
Awesome! Dennis, have you ever tasted Nigerian tomato stew sauce? Made with roma tomatoes, onion, scotch bonnet, sweet red bell pepper, maggi/knorr/msg/salt/ thyme and whatever else blended in a ahh well a blender. They fry it out until reduced. The tomatoes and onion bring a sweetness to their hot sauce. Sooooo yummy!
So Denise ive been testing my carb limits to see when I get kicked out of ketosis I can eat around 50 and still stay in and lose but I like to keep it around 30-40 I eat omad and last night I had steak and chips with eggs and mushrooms I weigh 100g of fresh potatoes and it was plenty for me and it leaves enough room for a nice keto pudding. Anyway this sauce will go great with my next meal so thank you. I've also found a 1.5 carb per 100ml lacto free milk and that's really helped me because I can't stand milk alternatives so shakes and late's are on the menu and a few fried chips.
Is it Fairlife milk? Their chocolate milk is... Tooooo good! Im glad you found a carb count that works for you - lots of people get caught up in the 20g per day and dont bother to test how THEIR body reacts
@@BlackTieKitchen im in the uk so not sure brands are the same I make my own chocolate milk wurh some imput from your own recipes yeah exactly it's like everyone thinks that 20 is the max and that's it but with 50 life is so much easier I can have that few fried potatoe chips oh and by chips I mean fries I can have a couple roast potato's with all the veg on my Sunday dinner i can eat a nice crisp apple. And and i have very low carb days too where its just meat fats and some leafy greens anyway it works for me i wish people would open their minds a little and see what works for their bodies. Sorry to go on but you inspire me to push the boundaries as your recipes do
Last time when i had fried chicken wing i've mixed leftover fat with spices, butter and hot sauce... Heaven! Still sounds like buffalo, but even better :P
Dennis, you are hilarious!! 🤣🤣🤣 I'm not usually one for hot sauce, but this sounds delicious! 😋😋😋 I may need to try it! 😁 Glad to see you again! Missed ya! ❤💙💜 Lana
I absolutely said to my wife 27 seconds before you showed it that other hot sauces would be interesting! Great minds think alike, or fools rarely differ 😉 Now, you implore us not to use so much Xanthan Gum that it becomes a pudding, but, that puts me in mind of a thinly sliced layer of Buffalo Sauce Jelly across the top of something, or in a wrap, say… hmmm
Haha! It might be best to actually use gelatin. Too much xanthan makes it this weird pudding, but not smooth, and not like a spread type of sauce. The gelatin tho... Now youve given me ideas.... 🤔
It works great! One thing that will slightly change is the consistency, as some sauces are looser than others, but youre a pro, so you know what to do!
I'm not sure if this is applicable, but for most sauces, it is that a bit of water should fix the Buffalo sauce. Again, I'm not exactly sure, but this works for a lot of different sauces, so it's worth a shot.
This was awesome. I subscribed from a referral from Serious Keto. You should make a Black Tie Scale of hotness. I like the heat but too much breaks me out in hives.
Thank you for the video and recipe! I never knew I could make my own buffalo sauce! I'm going to give it a try at making some. Maybe I'll try it with gochujang pepper sauce. And tequila. Thank you again, Mr. Blacktie. You are truly a great teacher and a brilliant chef!😊💖🙏
Not sure what the fluff is going on but I have the bell clicked and haven’t got any notifications!!! But to comment, literally did this 4 weeks ago and it was awesome. You sure you weren’t in MY kitchen?😉
I have missed seeing you, but I guess you were off growing that beard, ha ha. I am not usually a beard fan although I do love a nice mustache, I will, however, keep an open mind and see if it grows on me - look I made a pun. As ALWAYS your videos are awesome and I learn something new as well as have a good laugh. While not a HOT sauce person, I will go back and listen again about how to tame it a bit. I do love spices, as we all know spices are the spice of life. I look forward to taming this sauce a bit without loosing its favor as it looks great to use in many ways. Can't wait for your next video!
Awesome! To even it out a bit, add spoonfuls of greek yogurt after the butter is mixed in - and just keep tasting it until it tastes good to you! There's no specific measurement as it will be different for everyone!
Classic as ever! Seeing that I am at home all day, have nothing better to do than grow chillies, harvest them and process them, what sauce would you recommend to use. All my sauces are sugar free, so would peri peri work? Or fermented hot sauce(which is Tabasco runny) Loved the chicken stare! 🐔😂 (don't worry, I'll make Frank's sauce now. It's just garlic powder, chillies, vinegar, garlic and salt. Easy peasy. And I have another sugar free hot sauce!)
Dennis...I always LOVE your videos and cooking lessons. Thanks! Wish I had known how simple this sauce is or I would have made my own instead of buying it. OK....do you think Jack Daniels would be a decent substitute for the bourbon? (JD I have, bourbon I don't.)
JD will work, just keep in mind it's optional. You could also get a little experimental and try other alcohols - maybe something like a dark rum would work too. I actually *usually* add a bit more bourbon to my hot sauce 😂
Been making Buffalo sauce for years. A) Strange that I never thought to add dry herbs. B) I usually melt the butter, take off stove, then add hot sauce(s). Is there any benefit to doing it the other way besides maybe "waking up" the dry spices in the mix?
For the most part, as long as youre adding a hot liquid to a cold one and going slow, it should work. To your point, just wakening up the spices helps, and you can let it steep, then let it cool a bit to prevent breaking
Love the different hot sauces! I am in agreement about the different hot sauces for assorted foods. The bourbon? What does it do ? I mean, I like bourbon. It is required as I am from Kentucky. 😆
With unsalted butter you have control over the salt levels. When you use salted butter, it is difficult to account for salt in the hot sauce AND the butter
A question from a foreigner: which accent is this? I had no probs understanding all kinds of UK and US accents before (even Brett Cooper's machine gun speech), but this video really makes my brains work. I guess i need to find more content with this kind of accent hence the question. No disrespect, thanks for the recipe btw
I feel like I'm going in circles here, and it's not because of the hot sauce. No, Serious Keto directed me back here for the recipe that I missed somehow. Had chipotle mayo with dinner tonight, that an amazing recipe because -- only 2 ingredients!
I went through a similar process last year when I was revamping my buffalo chicken recipe. I was sad to see all the bad ingredients in regular buffalo sauce! I started using Cholula (I always want to say Cthulhu when I read that) then I found Frank's regular hot sauce and have been using that since. I also found in my experimenting that butter and garlic powder were necessary to make a good sauce 👍 Do you keep your sauce in the fridge or at room temp?
You can even mix different hot sauces together! I keep mine in the fridge and pull it out before i start cooking what im going to eat. That usually gets it nice and creamy!
You never actually cook out the alcohol in anything - unless you light it on fire. I think it was America's Test Kitchen that did a whole segment on that. Either way - the bourbon is completely optional
@@BlackTieKitchen lol, we just order chicken wings, hot, medium or mild. In restaurants we use liquid butter (crappy ingredients) and Frank's. At home I just melt butter and Frank's together and toss wings.
That was my first attempt! I didnt dive too deep into the chemistry behind it, but i surely thought lecithin would have worked! I ended up adding so much in a vain attempt that it actually didnt taste like buffalo sauce 😂
I’m from Buffalo Chef. Certainly not bragging. When we do go fo wings and beer with a pizza many of us avoid Franks. A dash of sweet in that Buffalo sauce when you roll the wings around in the blue cheese and swig them down with a good IPA... It’s heavenly. Can forget the celery to cool your mouth. Cauliflower in Buffalo sauce is great too. Thanks for the video. I’m a new subscriber 😎
I personally prefer the other sauces, but franks is one that most people are somewhat familiar with (and can find easily!) And yes - buffalo cauliflower is delicious - one of the few dishes that has made me think "maybe vegan isnt so bad" 😂
Dennis, I'd like to send you a "little fun gift", please. is there a way this 72 yr old Grammy, can do that? If not, please let me no...just say...no. It's okay🙏😋🤗
I laughed out loud when the squirt bottle well, squirted. I HATE those valved hole bottles and drill them with a knife tip. Because ALL OF THEM do that well, squirt thing. Uncontrollable. Did I say I HATE THEM! Nice looking sauce though.
I love your videos & info so much that the lack of enunciation when you do your accent that drives me bats&$t crazy doesn't deter me from watching every single one of them.
Blooper was funny. Love that you do videos on components and not just full meal items. It’s great to have building blocks for future menus and emphasis on cooking techniques gives people skill to turn all meals up a notch. You would have made a great culinary arts instructor. You are informative and engaging not to mention easy on the eyes. Definitely my cup of tea. The Buffalo sauce isn’t the only thing hot in this video.
Thanks 😅. And to your point about components, Im building up some building blocks for future recipes too!
100% agree … so well said Holly!
My sister makes buffalo sauce with brown sugar, vinegar, onions, and garlic in addition to the Frank's and butter. It's almost like a relish if you let it cook down. It is so good.
That sounds really good!
After trying the many hot sauces over the years my current favorite to use for Buffalo sauce is Tabasco brand's Hot Wing Sauce. It should be noted this is not their traditional Tabasco sauce with which we are all familiar, but a thicker product. But any brand of hot sauce is usually decent. The sriracha with the rooster on the bottle tends to have a roasted garlic smell and taste to it that I avoid with Buffalo Sauce. Margarin was used in the original hot wings sauce often served in hot wings restaurants. With margarine there was no concern about the sauce breaking and a pot of it could stay warming on a burner for a long time which is convenient in a restaurant kitchen. I prefer butter and precautions as shown in the video are necessary to emulsify the butter without breakage. For one bottle of Tabasco Hot Wing Sauce, I will add 5tbsp butter and 1tbsp olive oil. This gives just the amount of heat I like. The oil thins it out a bit and gives it a slight greasy mouth feel similar to when margarin was traditionally added. I will also add some black pepper and garlic powder which gives it some extra dimension. The part about ants in Florida is so true, particularly the very tiny "sugar" or "piss" ants as they are affectionately called. Tough to get rid of them once your kitchen gets them. Diligent prevention measures are key.
Thankd for your recipe! And yeah... those sugar ants are a plight
Nice and simple! Keep em coming! Also, from one bearded bro to another, your beard is killin' it!
Haha thanks Mark!
You’ve inspired me! I make my own homemade ranch dressing but I’m adding this to my condiments I keep in my own squeeze bottle. 👍🏼
Have to have the calvary ready for whatever sauce-portunity presents itself!
OMG! This is the BEST buffalo sauce I have ever tasted!! It’s brilliant. I’m so glad it’s not too acidic. Juuuust right!! I used Valentina. Thank you!
Valentina is good hot sauce!!
Awesome recipe Dennis. I always get that butter separation you mentioned and it doesn't stick as well to my wings. Now I know how to prevent that! Thanks!
The heat is also the reason youll see 'buffalo chicken dip' thats made in crockpots have a broken sauce - too hot! 😂
Serious keto sent me to you! Love your stuff!
Thanks!
I’m not begging for a heart or something. I just genuinely think your content ks funny and original, and deserves to be more popular
I just found this. What a funny, witty and wonderful channel
Thanks Mary!
I assume this is to he stored in the fridge. I used and old Frank's red hot bottle to bottle it. So it has a skinny neck. I was worried the butter would obviously solidify in the fridge making it to where I can't poor it out. Is heating it back up slowly like in a suis vide an acceptable way to reheat to liquid without splitting?
I usually just take it out of the fridge before i start cooking. That gets it to a good state for me. You could likely put it in a very low sous vide bath and it should work
Love your sense of humor and your recipes! Thanks for the great content keep up the good work!
Thanks John!
It's those tips like COLD butter that are so helpful! I find that xanthum gum is a staple in my kitchen now.
Xanthan is used in almost everything - you never realize it until you start making your own version of things and wonder why it isnt the same... And then you discover the magic 😂
@@BlackTieKitchen So true!
So glad you are making more videos! Entertaining and helpful Keto Recipes!!🤗
Havent stopped!
one of my fav buffalo sauces i’ve had
😁 That was funny at the end! Thanks for sharing your recipe of Buffalo Sauce.
Thanks for watching!
Awesome!
Dennis, have you ever tasted Nigerian tomato stew sauce?
Made with roma tomatoes, onion, scotch bonnet, sweet red bell pepper, maggi/knorr/msg/salt/ thyme and whatever else blended in a ahh well a blender. They fry it out until reduced.
The tomatoes and onion bring a sweetness to their hot sauce. Sooooo yummy!
I havent, but that sounds delicious!
I just absolutely love you and your channel! 🌶
Thanks Carletta!
OHHHH MAAAUUU LAAAWWWDDD THAT LOOKS DELICIOUS!!! Thanks Brotha!!!
No problem!
So Denise ive been testing my carb limits to see when I get kicked out of ketosis I can eat around 50 and still stay in and lose but I like to keep it around 30-40 I eat omad and last night I had steak and chips with eggs and mushrooms I weigh 100g of fresh potatoes and it was plenty for me and it leaves enough room for a nice keto pudding.
Anyway this sauce will go great with my next meal so thank you.
I've also found a 1.5 carb per 100ml lacto free milk and that's really helped me because I can't stand milk alternatives so shakes and late's are on the menu and a few fried chips.
Is it Fairlife milk? Their chocolate milk is... Tooooo good! Im glad you found a carb count that works for you - lots of people get caught up in the 20g per day and dont bother to test how THEIR body reacts
@@BlackTieKitchen im in the uk so not sure brands are the same I make my own chocolate milk wurh some imput from your own recipes yeah exactly it's like everyone thinks that 20 is the max and that's it but with 50 life is so much easier I can have that few fried potatoe chips oh and by chips I mean fries I can have a couple roast potato's with all the veg on my Sunday dinner i can eat a nice crisp apple.
And and i have very low carb days too where its just meat fats and some leafy greens anyway it works for me i wish people would open their minds a little and see what works for their bodies.
Sorry to go on but you inspire me to push the boundaries as your recipes do
You are doing the right things!
Thanks for the laugh and video Dennis..
Always entertaining..
Thanks!
U r #1 keep up the good work, champ
Thanks Asi!
While a spicy hot sauce isn't for me I do so love your videos. Please do more!!! I'm getting ready to make your biscuits.
Let me know how the biscuits turn out!
Last time when i had fried chicken wing i've mixed leftover fat with spices, butter and hot sauce... Heaven! Still sounds like buffalo, but even better :P
Love the David Attenborough commentary bro 🤣👊
Dennis, you are hilarious!! 🤣🤣🤣 I'm not usually one for hot sauce, but this sounds delicious! 😋😋😋 I may need to try it! 😁
Glad to see you again! Missed ya! ❤💙💜
Lana
Thanks!
I absolutely said to my wife 27 seconds before you showed it that other hot sauces would be interesting! Great minds think alike, or fools rarely differ 😉 Now, you implore us not to use so much Xanthan Gum that it becomes a pudding, but, that puts me in mind of a thinly sliced layer of Buffalo Sauce Jelly across the top of something, or in a wrap, say… hmmm
Haha! It might be best to actually use gelatin. Too much xanthan makes it this weird pudding, but not smooth, and not like a spread type of sauce. The gelatin tho... Now youve given me ideas.... 🤔
@@BlackTieKitchen Could you turn that into a type of keto pepper jelly to use with camembert?
It's possible!
Great video Dennis. I've made just a basic Frank's and butter sauce but never done it with different hot sauces or additional spices. I must try that.
It works great! One thing that will slightly change is the consistency, as some sauces are looser than others, but youre a pro, so you know what to do!
I'm not sure if this is applicable, but for most sauces, it is that a bit of water should fix the Buffalo sauce. Again, I'm not exactly sure, but this works for a lot of different sauces, so it's worth a shot.
Nice recipe! How do you feel about using ghee in place of butter?
It might work, havent tried. Itd likely prevent any chance of breaking. It would definitely be a lighter sauce!
This was awesome. I subscribed from a referral from Serious Keto. You should make a Black Tie Scale of hotness. I like the heat but too much breaks me out in hives.
Glad to have you! Hives doesnt sound like fun :(
Thank you for the video and recipe! I never knew I could make my own buffalo sauce! I'm going to give it a try at making some. Maybe I'll try it with gochujang pepper sauce. And tequila.
Thank you again, Mr. Blacktie. You are truly a great teacher and a brilliant chef!😊💖🙏
@@ConcedoNulli Your opinion was not requested.
Not sure what the fluff is going on but I have the bell clicked and haven’t got any notifications!!! But to comment, literally did this 4 weeks ago and it was awesome. You sure you weren’t in MY kitchen?😉
Notifications dont seem to work much 🤷♂️
But... I have some scouts that go out to various kitchens 😂
Nice.. i make similar all the time but it goes rock hard in the fridge. Is the booze the key to staying liquid in the fridge?
Oh and it usually breaks if i warm it up in the microwave too fast/hot..😤
Just let it sit on the counter for a bit - let the butter warm up a bit. Otherwise, as you know, nuking it, will break it
Exactly what I was missing in my life! 🤤
Miss no longer!
Love sauce recipes. First again. 😁
😂 #StillThrowback
@@BlackTieKitchen jIvumtaH. chol MIch. 😁
hahahaha the intro scared the crap out of my cat who was in a deep sleep next to the laptop! Glad also I wasnt wearing headphones
Haha sounds like your cat was doing cat things 😂
A tbs of cold water fixes hollandaise if it breaks. Maybe it could help with that too? Never tried it, but could be worth a try.
Might work!
I have missed seeing you, but I guess you were off growing that beard, ha ha. I am not usually a beard fan although I do love a nice mustache, I will, however, keep an open mind and see if it grows on me - look I made a pun. As ALWAYS your videos are awesome and I learn something new as well as have a good laugh. While not a HOT sauce person, I will go back and listen again about how to tame it a bit. I do love spices, as we all know spices are the spice of life. I look forward to taming this sauce a bit without loosing its favor as it looks great to use in many ways. Can't wait for your next video!
The proper way to tame a buffalo sauce is to use it in conjunction with a creamy sauce, such as ranch or, preferably, blue cheese.
Awesome! To even it out a bit, add spoonfuls of greek yogurt after the butter is mixed in - and just keep tasting it until it tastes good to you! There's no specific measurement as it will be different for everyone!
You are hilarious!! And a great chef!!!
Thanks!
Not content related but the beard... GLORIOUS! 🧔😍🧔
Thanks! 😄
Classic as ever!
Seeing that I am at home all day, have nothing better to do than grow chillies, harvest them and process them, what sauce would you recommend to use.
All my sauces are sugar free, so would peri peri work? Or fermented hot sauce(which is Tabasco runny)
Loved the chicken stare!
🐔😂
(don't worry, I'll make Frank's sauce now. It's just garlic powder, chillies, vinegar, garlic and salt. Easy peasy. And I have another sugar free hot sauce!)
Any hot sauce will work - just make sure it isnt a very thick-like a chili paste type
@@BlackTieKitchen ok, thanks
🥵 looks perfect for a Canadian evening of wings & the game!
Haha yes!
Love it! 💖
Thanks!
I have a shortcut. Instead of buying hot sauce, buy buffalo sauce
Yum! Mr Raven made smoke chikkie hindquarters today and this would have been great! Maybe another batch...
Seems like a good reason to make it again!
You stopped showing up in my feed 😢 but your channel name just popped in my head. I’ve missed you 🤗
The way videos show up in the feed is wonky sometimes. Apparently YT is aware about it as a bug, but.. who knows 🤷♂️
This on some of Kenji's oven chicken wings has become one of my keto-friendly occasional weekend luxury meals.
If it's Kenji's recipe, it HAS to be good
This is Great Stuff!!!! How long do you think it will last in the fridge before spoiling? I am on a diet and will have to limit myself! lol
It should last quite a bit. Butter and hot sauce are pretty stable in and of themselves
@@BlackTieKitchen Thanks! Do you think it would be possible to make a Keto Roux for a Gumbo?
Possibly, yes! The Keto Cajun Chef made a video on that very thing a while back: ruclips.net/video/T42SniW0eYs/видео.html
@@BlackTieKitchen Cool!
Dennis...I always LOVE your videos and cooking lessons. Thanks! Wish I had known how simple this sauce is or I would have made my own instead of buying it. OK....do you think Jack Daniels would be a decent substitute for the bourbon? (JD I have, bourbon I don't.)
JD will work, just keep in mind it's optional. You could also get a little experimental and try other alcohols - maybe something like a dark rum would work too. I actually *usually* add a bit more bourbon to my hot sauce 😂
Does it solidify in the fridge?
It will harden a bit. I usually take it out before I cook what Im going to eat - that usually works great!
@@BlackTieKitchen Thanks! will try it 😄
What about crystal hot sauce just wondering?
Been making Buffalo sauce for years. A) Strange that I never thought to add dry herbs. B) I usually melt the butter, take off stove, then add hot sauce(s). Is there any benefit to doing it the other way besides maybe "waking up" the dry spices in the mix?
For the most part, as long as youre adding a hot liquid to a cold one and going slow, it should work. To your point, just wakening up the spices helps, and you can let it steep, then let it cool a bit to prevent breaking
How do we store this, and how long does it last?
I store it in the fridge and take out it before I start cooking my meal. It will last quite a while since its just butter and acid.
@@BlackTieKitchen thanks for the quick reply!
What is red pepper? Chili powder, cayenne, or something else? I always look forward to your videos :)
Cayenne!
@@BlackTieKitchen thanks!
Love the different hot sauces! I am in agreement about the different hot sauces for assorted foods.
The bourbon? What does it do ?
I mean, I like bourbon. It is required as I am from Kentucky. 😆
It gives a nice little flavor. I like to add a bit more, but I was conservative 😄
@@BlackTieKitchen ahhh. Yum !
why unsalted butter? Is it necessary?
With unsalted butter you have control over the salt levels. When you use salted butter, it is difficult to account for salt in the hot sauce AND the butter
A question from a foreigner: which accent is this? I had no probs understanding all kinds of UK and US accents before (even Brett Cooper's machine gun speech), but this video really makes my brains work.
I guess i need to find more content with this kind of accent hence the
question. No disrespect, thanks for the recipe btw
Channel needs way more
Subs
Thanks!
I feel like I'm going in circles here, and it's not because of the hot sauce. No, Serious Keto directed me back here for the recipe that I missed somehow. Had chipotle mayo with dinner tonight, that an amazing recipe because -- only 2 ingredients!
Haha, so you watched Steve's wings video!
@@BlackTieKitchen Yup!
Chicken! I love ❤️ her!!!
I went through a similar process last year when I was revamping my buffalo chicken recipe. I was sad to see all the bad ingredients in regular buffalo sauce! I started using Cholula (I always want to say Cthulhu when I read that) then I found Frank's regular hot sauce and have been using that since. I also found in my experimenting that butter and garlic powder were necessary to make a good sauce 👍
Do you keep your sauce in the fridge or at room temp?
You can even mix different hot sauces together! I keep mine in the fridge and pull it out before i start cooking what im going to eat. That usually gets it nice and creamy!
Does the sauce get hot enough to cook out the Alcohol?
You never actually cook out the alcohol in anything - unless you light it on fire. I think it was America's Test Kitchen that did a whole segment on that. Either way - the bourbon is completely optional
I love ❤️ “because ants…” thank you ☺️
Thanks 😄
Guess everyone is getting boozy this Sunday with your sauce ! I'll be sure to make it, thanks.
Haha, I like to add a little more than in the video - give it a good kick 👌
I was hoping you would incorporate Chicken! Thanks for indulging Chicken's fans lol!
😉😄
I love this man he cool
Thanks!
The beard is getting epic. We need more recipes from you please
Will do!
as always entertaining
A little Sodium Citrate, say an eighth teaspoon, may prevent the sauce from breaking. This has worked well for me in other sauces.
Will have to try!
I was intrigued by your squeeze bottle, up until the emission.
They work really well. Just have to point in the right direction. These are the same bottles they use in sandwich shops
if it brakes its okay....... after melting all the butter ... put it in the blender. just don't start over
Doesn't it require Buffalo? Since its a buffalo sauce?...
Yummy
Yes!
and I thought you always had to use Franks, thanks!
Nope! It IS the classic tho!
The secret of the sauce! Mmm mm m.
😂😂😉
Frank's is the hot sauce of choice on our house.
It's a good one, for sure
wow, why am i buying Primal Kitchen buffalo sauce???? I will definitely make it next time I need some.
Buffalo sauce is sort of like simple syrup - once you find out how to make it, you wonder why youve been buying it 😂
Haha my hometown staple!
Do they just call it "sauce" there? 😂
@@BlackTieKitchen lol, we just order chicken wings, hot, medium or mild. In restaurants we use liquid butter (crappy ingredients) and Frank's. At home I just melt butter and Frank's together and toss wings.
Its always funny when things are just 'standard' in some places. It's like getting broth at a Thai restaurant before your entree lol
If it breaks try lecithin.
That was my first attempt! I didnt dive too deep into the chemistry behind it, but i surely thought lecithin would have worked! I ended up adding so much in a vain attempt that it actually didnt taste like buffalo sauce 😂
Try icecubes to gather the sauce if it separates .
Im not following? If it separates, its because of a chemical reaction - theres nothing that can really bring it back
I’m from Buffalo Chef. Certainly not bragging. When we do go fo wings and beer with a pizza many of us avoid Franks. A dash of sweet in that Buffalo sauce when you roll the wings around in the blue cheese and swig them down with a good IPA... It’s heavenly. Can forget the celery to cool your mouth. Cauliflower in Buffalo sauce is great too. Thanks for the video. I’m a new subscriber 😎
I personally prefer the other sauces, but franks is one that most people are somewhat familiar with (and can find easily!) And yes - buffalo cauliflower is delicious - one of the few dishes that has made me think "maybe vegan isnt so bad" 😂
If it breaks then blend it. Thank me later
YOOO thank you
Dennis, I'd like to send you a "little fun gift", please. is there a way this 72 yr old Grammy, can do that? If not, please let me no...just say...no. It's okay🙏😋🤗
I replied your email a while back! Maybe it didnt go through? 🤔
@@BlackTieKitchen Sadly I've not seen it. I wish I was more techie. Perhaps you would send it again?🙏🤗
Will do!
🔥
Dude kinda looks like kratos
Yes... But where is the dang hot sauce recipe?
www.blacktiekitchen.com/sauce-condiments/buffalo-sauce
Let's make hot sauce. First you need hot sauce. Wtf?
He's making buffalo sauce...they different dipshit.
Hot sauce isn’t buffalo sauce though….
U big mad it nesecary component of buffalo sauce in og recipe
@@edreed5571 are you responding to me? Hot sauce is not buffalo sauce. They’re different things.
@@_katesdigitaldiaryit’s hot sauce and butter
Haha love the mess
😂😂😂
I laughed out loud when the squirt bottle well, squirted. I HATE those valved hole bottles and drill them with a knife tip. Because ALL OF THEM do that well, squirt thing. Uncontrollable. Did I say I HATE THEM! Nice looking sauce though.
Hah! I DO appreciate that it creates a sealed container though
Hilarious as always
Thanks!
I'll change my recipes to show "Vampire" powder. Nice squirt, btw.....
😂 years from now when the next civilization digs up old recipes, they will surely think vampires were a thing
GULP ..are we gonna have a "how to kill and butcher a chicken" video? So long my little friend!
😶🤫
@@BlackTieKitchen hey...hey...do it!
It's low carb
Yes
invest in a French whisk
I need a balloon whisk too :/
Hot sauce ❌ Vsauce ✅
😅🐔😂
😂😂😂
YOU SHOULD HAVE CALLED THIS CHANNEL "THE BLACK APRON" I DON'T GET IT WHAT'S THE POINT OF A TIE ??
The apron is actually grey 😉
What's the point of anything really? So, why not a tie?
I love your videos & info so much that the lack of enunciation when you do your accent that drives me bats&$t crazy doesn't deter me from watching every single one of them.
Thanks
*Boop*
Beep