you can try using margerine(sp?) the butter in the tub. It is much softer and will stay fluid longer. The other thing is to keep it on low heat till finished.Originally posted by PB&J
Ok this isn't a health related topic but it has to do with food.
When I make buffalo wings, the sauce, when it cools turn into chunky butter hot sauce. I know it's the butter cooling returning to it's solid state. If you try to reheat it, it will not come out the same.
My question is, how do you keep the sauce to stay in a liquid state? What can I add to the sauce?
The sauce consists of 1/2 cup butter and 12oz Lousiana Hot sauce.
I use one stick of butter to one 12oz of hot sauce + add about 3-4oz of Tabasco sauce to the mix. Straight Tabasco is almost unedible by most people, but it adds a nice "kick" in moderation.