I'm giving a go to Bonnie's highly recommended Buffalo Chix dip (Can't believe it's taken me this long) for New Year's.
I have always made my own buffalo sauce by using pepper sauce (I've used sriracha (sp?) or tabasco), butter, and rice wine vinegar. Basically I was taught to put the pepper sauce and vinegar in a skillet and bring to a boil (I was taught with white vinegar but love the taste of rice wine when I used it as a sub one time). Let boil for a few minutes until the vinegar starts to cook off and it's reduced a bit then take off the heat and swirl in a LOT of butter. A chef I worked with in a restaurant taught me this years ago and I continue to only do it by taste and feel. It's better than any bottled sauce I've had and I get to control the heat and flavor.
So, That's as much of a recipe as I have. I'm wondering if anyone has a recipe using similar ingredients? Any guidance for how to do a larger quantity in order to make the Buffalo Chix dip? Are there other flavorings I should add to my sauce for this particular recipe?