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Super Secret Supposedly Original Anchor Bar Buffalo Wing Sauce

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    #16
    Yup, yours is pretty close to the recipe I've seen before.
    I really cut down on the butter or margarine though before I completely blocked my arteries.
    Spent many a Saturday afternoon down at the Anchor back in the 80's.
    Even with the exchange rate it was still a deal, at one point took money at par.
    Agree with above comments, not the place or the quality it used to be.

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      #17
      Looks good...
      I wonder if a beurre monté would help hold it together longer?
      For those unsure, a beurre monté is a butter emulsion...basically melting the butter into a little water. It keeps it from separating. Don’t boil it though or it will break.

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      • jfmorris
        jfmorris commented
        Editing a comment
        Yes, if the sauce ever reaches a boil, separation becomes more of an issue. I usually just mix until the butter is fully melted, then turn off the burner and cover the sauce pan until I am done making wings. I've not heard of this butter/water technique, but will go read up on it.

      • surfdog
        surfdog commented
        Editing a comment
        Yeah, it’s probably not all that common...especially to home cooks, which is a shame because it’s really quite versatile.

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