"Nutty browned butter adds a wonderful underlying note to this otherwise straightforward Buffalo sauce. 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."
Browned butter imparts a nutty underlying note that balances the tangy and spicy elements of buffalo sauce while adding a touch of sweetness. Browning the butter reduces its water content, producing a more concentrated, luscious, velvety texture. Hot browned butter is poured into a heatproof bowl, then combined with finely grated garlic, hot sauce, brown sugar, and distilled white vinegar, and whisked until smooth. The residual heat cooks the garlic and helps meld flavors. The finished brown butter Buffalo sauce pairs well with fried chicken wings and makes a rich sandwich spread between toasted milk bread and a chicken cutlet.
Read at www.nytimes.com
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