Dave's Hot Chicken Sauce Recipe
This Dave’s Hot Chicken Sauce recipe combines mayo, cayenne, lemon juice, and honey into a fiery, smooth sauce that elevates every bite.
Equipment
- Mixing bowl
- Whisk or spoon
- Measuring spoons and cups
- Small food processor or blender (not essential, but will give a smoother texture)
- Sauce jar or container made of glass.
Ingredients
Base:
- 1 cup mayonnaise full-fat is best to achieve the best texture
- 1 tablespoon buttermilk not necessary, but adds a smooth tang
- 1 teaspoon Dijon mustard
Spice Blend:
- 1 tablespoon cayenne pepper add to your level of heat
- 1 teaspoon smoked paprika
- ½ teaspoon regular paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
Tang & Sweetness:
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- 1 teaspoon honey or sugar balances the spice
Extras:
- 1 teaspoon hot sauce Frank’s RedHot or Louisiana-style is the best
- Pinch of salt
Instructions
Combine the base:
- Whisk together mayo, buttermilk, and Dijon mustard in a medium bowl until smooth.
Add the spices:
- Add cayenne, smoked paprika, garlic powder, onion powder, and black pepper. It should become a warm and fiery orange-red.
Add the tang and heat:
- Add the vinegar, lemon juice, sugar, and hot sauce. Blend it thoroughly until it is all mixed.
Taste and tweak:
- Take a little spoonful (caution — it is hot!). Add cayenne to make it hot, or add sugar in case it is too hot.
Chill:
- Keep refrigerated at least 30 minutes before serving. This aids in the marriage of the flavors and enriches them.