Here’s how to make No Goodbyes’ thick, rich hot sauce butter at home:
No Goodbyes
, the Mid-Atlantic restaurant in Adams Morgan’s Line hotel, chef Opie Crooks deploys a zesty, buttery emulsion that’s quickly becoming his signature condiment. What makes it better than any old Buffalo sauce? It’s a bit thicker and richer, thanks to a bolster of cream cheese.In a blender, mix three-quarters cup hot sauce and four tablespoons cream cheese on low speed. Slowly add in one cup melted butter to make an emulsion.
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