• 7 Pot Brainstrain 255g
• Garlic 53g
• Lime 1 Juiced
• Honey 1 tbsp
• Butter 13 tbsp
• Cayenne powder 2 tsp
• Smoked Paprika 1tsp
• Red pepper Flakes 1 tsp
• Mustard Powder 1 tsp
• Celery Seeds 1 tsp
• Salt 1 tsp
• White Vinegar 1.75 Cups
• Apple Cider Vinegar 1/2 Cups
• Xanthan Gum 1/4 tsp
Make your base by blending the 7 Pots, garlic, salt, and vinegar on high for five minutes. Simmer on low and let cool, skimming solids off the top. Then blend in everything else on high for an additional five minutes. Bottle, refrigerate
Notes:
• batch two, there's a lot to unpack here-
• off the top, using frozen seven pot peppers instead of fermented reapers. Not surprising but there's less heat and funk. A lot less depth
• I also added mustard powder which I wasn't a huge fan of, and to cut that I added more butter than the last batch
• I saw mustard powder in some online recipes but I have to disagree with it. Maybe in a smaller quantity? it'd work but I really wish I omitted it. Now I know though
• It just doesn't work well. It reminds me of the powder you get in Kraft mac n cheese
• Just lots of preserved dairy flavor. Likely a product of the vinegar and butter
• For whatever reason, despite that the sauce is really fluid. It doesn't seize up at all when chilled
• Good color, bright vibrant orange. As noted good viscosity, very creamy
• This sauce was a step backward. I feel like I nailed the original recipe, there wasn't much of a reason to change it. I feel like sometimes I try to optimize and fix what isn't broken, this is a good lesson to leave things alone now and then
• This sauce kinda sucks. It's edible but it will take forever to finish
Noted
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