Quote:
Originally Posted by Clarkey
Why do all the recipes call for adding butter/margarine to the hot sauce?
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I think its to help the sauce adhere, but I've never had an issue using the Alton Brown technique and just tossing them in Frank's Buffalo Wing sauce. I believe he even mentions that the butter is not neccessary in the episode, but I can't recall what his reasoning is. Regardless, it works just as well without.
I wonder, beyond adhesion, if using margarine is just a restaurant trick for stretching your hot sauce supply and/or adding gloss to the finished plate.