Maple Sriracha Butter Hot Sauce

Experience sweet heat like never before with Maple-Sriracha Butter!

Velvety butter meets the fiery kick of Sriracha and the rich sweetness of maple syrup, all balanced with a zing of lime and a hint of ghost pepper.

Sweet. Spicy. Unstoppable.

1/4 cup Maple Syrup

1/4 Sriracha Sauce (70g)

1/8 cup Unsalted Clarified Butter or Ghee

1 tablespoon Soy Sauce

1 tablespoon Lime Juice

2 cloves of Garlic, minced

1/2 teaspoon Red Chili Flakes (1.5g)

1/4 teaspoon Ghost Pepper Sauce or Powder

1/2 teaspoon Xanthan Gum

Prepare the Sauce Base:

In a medium saucepan, combine the Sriracha Sauce, clarified butter or gee, soy sauce, lime juice, garlic, chili flakes, and ghost pepper sauce.

Simmer over medium heat for 5-7 minutes to meld the flavors.

Blend the Sauce:

Transfer the mixture to a blender or use an immersion blender to purée until smooth.

If the sauce is too thick, add a few tablespoons of water to reach your desired consistency.

Adjust Sweetness and Acidity:

Taste the sauce. Add honey if needed for balance or more lime juice/vinegar if the pH is too high (above 4.0), or ghost pepper sauce to raise the heat. Blend again to incorporate.

Test pH and Bottle:

Use a pH meter or test strips to ensure the sauce is between 3.4 and 4.0. Adjust with additional lime juice or vinegar as needed.

Pour while still hot (greater than 180 180°F) into a hot sterilized jar. Seal and allow to cool.

> You can skip the pH and bottling step if you're going to use the sauce right away. It'll stay good in the refrigerator for a week. > Neon

Perfect as a glaze, drizzle, or dip, this sauce brings bold, irresistible flavor to wings, seafood, or anything you dare to elevate.

With a Sculvel rating of 3,400, this is a mild hot sauce that leans into flavor instead of heat.

Makes about 6oz