Hot Sauce, Beurre Blanc

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Credit: Gerald Ford, CMC, Ford Plantation
National Culinary Review, July 2019

Ingredients

8 oz. Franks Hot Sauce
2 oz. White Wine
8 oz. Butter, Whole

Instructions

1. Reduce sauce by half.
2. Add white wine.
3. Heat back to just below a simmer.
4. Whisk in butter as for buerre blanc.

Yield

1 Pint

Tags

Sauce/Dressing/Rub, The National Culinary Review

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Association of Nutrition & Foodservice Professionals