From the kitchen
Camel Milk Buffalo Sauce
A glossy cayenne hot-sauce and butter coating softened with camel milk and a small amount of honey, for already-cooked wings or roasted cauliflower.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1/2 cup cayenne-style hot sauce, such as a vinegar-based wing sauce base
- 4 tbsp (57 g) unsalted butter, cut into small pieces
- 2 tbsp pasteurized camel milk
- 1 tsp honey, optional
Method
- Place hot sauce in a small saucepan over low heat. Add the butter a few pieces at a time, whisking as it melts; keep the mixture below a boil.
- When the butter is incorporated and the sauce is warm, remove from heat. Whisk in camel milk slowly, followed by honey if using.
- Whisk until uniform and glossy. Taste before adding anything else; the hot sauce generally supplies enough salt.
- If the sauce looks oily, keep it off heat and whisk in 1 teaspoon cool camel milk to bring it together. Add only another teaspoon if necessary.
- Toss the warm sauce with hot, fully cooked wings or roasted cauliflower immediately before serving. This quantity coats roughly 1 1/2 to 2 lb of cooked food lightly.
- Serve promptly. If preparing ahead, refrigerate the sauce and reheat gently while whisking; do not hard-boil.
Cook with confidence
Before you start
Hot sauce choice
Use a pourable, vinegar-based cayenne sauce. Thick sweet chili sauce or concentrated chile paste changes the formula.
Dry food surface
Drain or blot cooked wings before tossing. Excess water prevents the butter sauce from clinging.
Storage
Refrigerate within 2 hours and use within 3 days. Sauce left in contact with cooked food follows that food's storage window.
Toss at Service
Coat fully cooked hot food just before serving, starting with less sauce. Excess coating quickly softens roasted edges.
Kitchen note
The small amount of camel milk here softens the vinegar bite of classic buffalo sauce without diluting the heat, add it only after the pan is off the heat.
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