Buffalo Relish Recipe 45

BUFFALO RELISH

Buffalo Relish image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

Mix 1 cup each crumbled blue cheese and diced celery, 1/4 cup diced red onion, 2 tablespoons each chopped celery leaves and mayonnaise, and 2 teaspoons hot sauce.

BUFFALO WING SAUCE

Buffalo Wing Sauce image

Buffalo wing sauce is buttery, spicy, and oh-so tasty over wings.

Provided by Leah Maroney

Categories Appetizer Condiment

Time 4m

Number Of Ingredients 6

Ingredients

6 tablespoons butter
3/4 cup cayenne pepper hot sauce
1 teaspoon Worcestershire sauce
1/2 garlic clove
1 tablespoon brown sugar
1 tablespoon cider vinegar

Steps:

Gather your ingredients. Melt the butter in the microwave or saucepan until completely melted.
Add the hot sauce, Worcestershire sauce, garlic, brown sugar, and cider vinegar to a blender. (You can mince the garlic ahead of time if your blender does not mince well.)
Turn on your blender on medium speed and slowly pour in the butter while blending to emulsify the sauce.
Toss your favorite fried or baked wings in the wing sauce and serve with celery and blue cheese.

Nutrition Facts : Calories 350 kcal, Carbohydrate 10 g, Cholesterol 92 mg, Fiber 1 g, Protein 1 g, SaturatedFat 22 g, Sodium 327 mg, Sugar 8 g, Fat 35 g, UnsaturatedFat 0 g

BUFFALO RELISH RECIPE - (4/5)

Buffalo relish Recipe - (4/5) image

Provided by á-4922

Number Of Ingredients 6

Ingredients

1 cup crumbled blue cheese
1 cup diced celery
1/4 cup diced red onion
2 tblsp chopped celery leaves
2 tblsp mayo
2 tsp Franks hot sauce

Steps:

Mix and serve.

BUFFALO SAUCE

Buffalo Sauce image

Nutty browned butter adds a wonderful underlying note to this otherwise straightforward Buffalo sauce. The emulsion of hot sauce and that melted butter is key to this condiment's velvety texture, so be sure to whisk well. A cayenne-based bottled sauce like Frank's RedHot works best here, especially when balanced by brown sugar and vinegar. But be warned: You may have trouble stopping yourself from licking the whisk.

Provided by Eric Kim

Categories sauces and gravies

Time 15m

Yield About 1 1/4 cups

Number Of Ingredients 6

Ingredients

1/2 cup unsalted butter
1 tablespoon finely grated garlic
3/4 cup cayenne-based hot sauce, preferably Frank's RedHot
2 packed tablespoons dark brown sugar, plus more to taste
1 tablespoon distilled white vinegar
Kosher salt and black pepper

Steps:

In a small saucepan over medium heat, melt the butter. Continue cooking, gently simmering the butter and stirring the pan occasionally with a wooden spoon, until the milk solids at the bottom of the pan start to brown, 3 to 5 minutes. It should smell nutty and almost like caramel or butterscotch.
Remove from the heat and carefully transfer the very hot browned butter to a large, heatproof mixing bowl. Add the garlic, stirring until the garlic is fragrant, a few seconds. Add the hot sauce, brown sugar and vinegar. Season with salt and pepper. Whisk vigorously until emulsified. Taste and add more salt, pepper and brown sugar as desired.
Use immediately or refrigerate in an airtight container for up to 1 week. This is an excellent dipping sauce for French fries, roasted cauliflower and any kind of chicken (grilled, roasted or fried), or slathered between two slices of toasted bread in a deli sandwich.

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