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This is a sauce I have been working on since the 1980's. When I was in college in Melbourne Florida there was this place close to the campus called "Frank's Clam Stand". Although we could not afford the raw bar (nor the beer) they would have 15 cent wing days (Wednesday I think) and I loved comming in there for a plate of 30 or so. Eventualy the place closed and I have never had a wing sauce so good, never again. So I have tried to replicate it, but I am afraid that the accuracy of my effort can not be truly judged. Yea, it was a long time ago and I just can't remember that wonderful sauce very accuratly any more. Never-the-less, this is a darn good sauce if I say so myself.
In a double boiler or very heavy pot melt butter over low heat. Add olive oil, and chili oil. Add onions and raise heat to medium. Cook for 3 minutes, then add garlic. Cook for 3 minutes, then add ginger and horseradish. When the bubbling dies down add mustard, chili powder, white and black pepper. Cook for two minutes and then whisk in the flour, and reduce heat to low. Continue to whisk while bubbles form. This should subside in about ten minutes. While whisking rapidly add the wine and hot sauce. Continue whisking for a minute and then add stock.
Keep the heat on low and whisk occasionally until sauce comes to a simmer. The sauce will not achieve its full thickness until it has simmered a while. Whisk as often as needed to keep the oil from breaking. At this point you can add the hot bean paste to make it hotter, and the vinegar to make it more tart. You could try using lemon or lime juice instead of the vinegar. If you like a sweeter sauce, use sugar or honey instead of vinegar.
This can be kept for a few days in the fridge or it freezes well. If you use small containers you can pick up a bucket of plane wings and defrost the sauce in the microwave.
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