Here is a simple Honey Butter Glaze we like to use on chicken. The technique is based on Beurre Monte, called “magic butter” by Thomas Keller of The French Laundry. Instead of using water as a base liquid to keep the butter emulsified, we use hot sauce!
You’ll need 1/3 cup of your favorite vinegar based hot sauce, 2 sticks of unsalted butter, 1/4 cup of your favorite rub, and 1/3 of a cup honey.
Heat the hot sauce until it just begins to boil then reduce heat to low. Cut the butter into small chunks.
Add the butter a few pieces at a time. Whisk constantly and don’t let it boil. Once all the butter is in, whisk in the rub and then the honey. Use it while it’s warm.
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