Clarified Butter for Hot Sauce?
Would there be an advantage or disadvantage to using clarified butter to making hot sauce? Often, a recipe calls for butter to be mixed in with some pepper sauce. I'm wondering if clarified butter would give a richer taste?
Best Answer
Assuming you mean something like a wing-sauce when you say hot sauce (where butter is added to pepper sauce near the end of the recipe): It would make only a slight difference, and many tasters will find no flavor difference. A clarified butter is a butter with milk solids and water removed---it changes the richness to some extent, but this will be mostly masked by the pepper sauce. The hotter and sharper the pepper sauce, the less the flavor of rich butter comes through.
If the recipe calls for a mild pepper sauce and large amounts of butter, then it may boost the flavor of the final sauce.
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In which sauce clarified butter is used?
Use clarified butter to dip cooked seafood, like crab or shrimp. It is great for saut\xe9ing fish, cooking vegetables, or making hollandaise or other sauces.Is clarified butter the same as melted butter?
Clarified butter tastes great, lasts longer in the refrigerator, and has a higher smoke point for cooking. When you make clarified butter, you skim milk solids off the top of melted butter and leave released water in the bottom of the pan. The stuff in the middle, the liquid gold, is 100% pure butterfat.What is the point of clarified butter?
The goal is to remove the water and strain out the solids (usually using a cheesecloth), thereby creating a richer and purer fat that's more shelf-stable, too. Clarified butter is intensely luscious, with a nutty, toasty aroma that breaks free from the heavy murkiness of the original product.Can you use butter in hot sauce?
Hot sauce is a spicy blend of cayenne pepper, vinegar, and salt. Buffalo sauce, meanwhile, is hot sauce that's been enhanced with butter and other ingredients.The Correct Way to Clarify Butter - Kitchen Conundrums with Thomas Joseph
More answers regarding clarified Butter for Hot Sauce?
Answer 2
When you clarify butter, you remove the whey and casein which help emulsify the fat with the sauce. It'll taste about the same, maybe a little more 'cooked,' but it will separate much more quickly.
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