Imported from the web

Devil’s Spit Garlic Butter Sauce

Name: Devil’s Spit Garlic Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup unsalted butter; 8 garlic cloves (minced); 2 tbsp hot sauce (A conventional table-style pepper sauce; may use cayenne-style sauce for the combined 3 tablespoons of pepper sauces.); 1 tbsp cayenne pepper sauce (A conventional table-style pepper sauce; may use the same sauce as the hot sauce.); 1 tbsp Worcestershire sauce; 1 tbsp honey; 1 tbsp brown sugar; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp smoked paprika; 1 tsp chili powder (May be a seasoning blend; check the label for added salt or other seasonings.); 0.5 tsp cayenne pepper (Up to this amount; optional heat adjustment.); 0.5 tsp red pepper flakes (Up to this amount; optional heat adjustment.); 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp kosher salt (Up to this amount; to taste. Hold until tasting.); 0.25 tsp black pepper; 2 tbsp parsley (Chopped); chives (Chopped, to taste)

Imported by Arne Bakkevold on SeeMeCook

A rich, buttery finishing sauce flecked with garlic and smoky spices, balanced by honey, vinegar, and a blend of pepper sauces. It is best served warm; gentle whisking helps bring it together if it separates.

12 servings25 minAmerican

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Ingredients

1 cup unsalted butter
8 garlic cloves (minced)
2 tbsp hot sauce (A conventional table-style pepper sauce; may use cayenne-style sauce for the combined 3 tablespoons of pepper sauces.)
1 tbsp cayenne pepper sauce (A conventional table-style pepper sauce; may use the same sauce as the hot sauce.)
1 tbsp Worcestershire sauce
1 tbsp honey
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp smoked paprika
1 tsp chili powder (May be a seasoning blend; check the label for added salt or other seasonings.)
0.5 tsp cayenne pepper (Up to this amount; optional heat adjustment.)
0.5 tsp red pepper flakes (Up to this amount; optional heat adjustment.)
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp kosher salt (Up to this amount; to taste. Hold until tasting.)
0.25 tsp black pepper
2 tbsp parsley (Chopped)
chives (Chopped, to taste)

Steps

1
Melt the butter in a saucepan over medium-low heat, taking care not to let it brown.
2
Add the minced garlic. Cook gently for 2–3 minutes, stirring, until fragrant and softened; do not wait for it to take on deep color.
3
Whisk in the hot sauce, cayenne pepper sauce, Worcestershire sauce, honey, brown sugar, apple cider vinegar, and Dijon mustard.
4
Add the smoked paprika, chili powder, cayenne pepper, red pepper flakes, garlic powder, onion powder, and black pepper. Hold the salt until tasting.
5
Cook over low heat for 5–7 minutes, stirring occasionally. Keep the sauce from reaching a hard boil.
6
Remove the pan from the heat. Add the chopped parsley and chives.
7
Taste a cooled spoonful and adjust the salt or heat gradually.
8
Whisk and serve warm with cooked food. If basting raw meat, reserve a separate portion of clean sauce rather than reusing sauce that contacted raw meat.

Notes

The sauce is rich and buttery, not a thick barbecue glaze or permanently emulsified cream sauce. Some separation is normal, especially after standing or reheating; gently whisk before serving. Refrigerate promptly in a clean, shallow container and use within 4 days. Reheat in short intervals, stirring between them. Do not store in the pantry or treat a sealed jar as shelf-stable.