A firm family favourite that nigh on every member of the family has the recipe for.
This particular recipe has been made by my mother so many times over the years that she doesn’t need the recipe. It was originally from a magazine spread from the eighties on barbecue food, in Woman’s Weekly I believe.
Even though this is meant to go on chicken wings, we tend to have it mixed with shredded roast chicken and reheated in the oven, alongside a mount of wholemeal rice or a baked potato and salad. Incidentally my sister-in-law Bev, who is a vegetarian, likes this sauce with Quorn chicken style pieces. And I have to say, I like it that way too sometimes.
This also works as a sauce for pulled pork, and as an accompaniment in a cheese sandwich. The former I find out through a friend, the latter my cousin, Richard.
Buffalo Sauce – adapted from my mother’s cookery notebooks
1 onion, chopped
1 garlic clove, minced
1 tbsp soft brown sugar
2 tsp English mustard powder
2 tsp hot chilli powder
250ml tomato ketchup (I find the cheaper ketchups make the best Buffalo sauce)
110ml red wine vinegar
1tbsp Worcester sauce
Fry the onion and garlic in the butter for five minutes, in a saucepan. Stir in the other ingredients, then bring to a simmer. Simmer the sauce until thickened, stirring as you go. Once thick and lovely, use as desired.