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Sriracha Butter Sauce
A quick, emulsified butter sauce with a kick of sriracha and bright lemon juice. Perfect for chicken wings, cod, veggies, or any dish that needs a spicy, buttery finish.
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Cost Breakdown
Critical Success Points
- • Reserve one‑third of the butter cold before melting the rest.
- • Whisk the butter‑water mixture continuously while it boils to create a smooth base.
- • Blend in the cold butter slowly with a stick blender to achieve a stable emulsion.
Safety Warnings
- • Hot butter and water can cause severe burns; handle with care.
- • Use the stick blender with the blade guard in place to avoid splatter.
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