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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