Buffalo Sauce – The New York Times

“See how beautiful that is?” Today, I’m going to show you how to make my brown butter Buffalo sauce. Really think just taking that extra step to brown your butter first makes a really big difference. And it’s not just the nutty flavor that the brown butter offers, balancing out the tangy and the spicy, and also a little bit of sweet. I also love the way browning the butter reduces the liquid. You’re sort of boiling off the water content in the butter. That makes for a very luscious, velvety texture. You know, I’m actually happy with that. You could take it further. It’s looking good. And it’s going to continue browning once we take it off the heat. It’s going straight into the heatproof bowl. A tablespoon — of finely grated garlic goes in. The heat from the butter is going to cook the garlic. Your hot sauce. That’s brown sugar and just some distilled white vinegar, and just whisk, whisk, whisk. That’s it. That’s brown butter Buffalo sauce. This sauce would obviously be incredible over some fried chicken wings. I love sandwiching it in between two slices of toasted milk bread with a chicken cutlet.”