A deliciously spicy garlic sauce perfect for wings or dips. IMO One of the best sauces at Buffalo Wild Wings. This one is a bit of work, but worth it.
20 minutes, 4 Servings
| ½ cup | Buffalo sauce (Frank’s redhot or other vinegar-based hot sauce) |
| 2 Tbsp | Vegetable oil (or another neutral oil) |
| ½ tsp | Sugar |
| ¾ tsp | Garlic powder |
| ¼ tsp | Black pepper (ground) |
| ½ tsp | Cayenne (powder) |
| ¼ tsp | Worcestershire sauce |
| ½ | Egg yolk |
| 1 tsp | Water |
| 1 tsp | Cornstarch |
| 1. Combine buffalo sauce (½ cup), vegetable oil (2 Tbsp), sugar (½ tsp), garlic powder (¾ tsp), black pepper (¼ tsp), cayenne (½ tsp), and Worcestershire sauce (¼ tsp) in a small saucepan. |
| 2. Heat the mixture over medium heat until it begins to boil. |
| 3. Reduce the heat and simmer for 5 minutes. |
| 4. Remove the pan from heat and allow to cool for 8 minutes. |
| 5. Separate the egg yolk (½) from the whites and place the yolk in a small bowl. |
| 6. Whisk the egg yolk (½) and water (1 tsp) together. |
| 7. Add cornstarch (1 tsp) and whisk until completely dissolved. © FirstPageRecipes.com |
| 8. Slowly add the egg mixture to the hot sauce mixture while continually whisking to create an emulsion. |
| 9. Return the mixture to the stove and bring to a boil while stirring constantly. |
| 10. Once it boils, turn off the heat. |
| 11. Cover the sauce and chill until needed or use immediately. |
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