Buffalo Sauce
Quick Reference
| Product | Receiving | Storage | Once Opened/Prepped | Quality Serving | Hold Time |
|---|---|---|---|---|---|
| Bulliards Hot Sauce | Dry Storage | Dry Storage | |||
| Garlic Tabasco | Dry Storage | Dry Storage | |||
| Liquid Margarine | Cooler | Cooler | |||
| Buffalo Sauce | Cooler | 34°F - 41°F | 4 days |
| Full Batch Recipe: | 1 gallon Bulliards hot sauce |
|---|---|
| 5 ounces garlic tabasco | |
| 42 ounces liquid margarine | |
| Half Batch Recipe: | 64 ounces Bulliards hot sauce |
| 2 ½ ounces garlic tabasco | |
| 21 ounces liquid margarine |
Preparing Full Batch
- Pour 1 gallon of Bulliards hot sauce into an 8-quart Cambro container
- Pour 5 oz. bottle of garlic tabasco into the 8-quart Cambro container
- Measure 42 oz. of liquid margarine & pour into the 8-quart Cambro container
- Using a wire whisk, mix the ingredients together thoroughly
- Place a lid on the 8-quart Cambro container
- Prepared buffalo sauce can be held for 4 days in the walk-in cooler set to maintain a temperature of 34°F – 41°F
- Place a dissolvable label on the Cambro lid
- Using a sharpie marker: write the product name, prepared date & discard date on the dissolvable label
- The discard date is 4 days from the prepared date on the portioning pitcher (Example: if buffalo sauce was prepared on 7 -7, the discard date would be 7-10)
Preparing Half Batch
- Measure 64 ounces of Bulliards hot sauce & pour into a 4-quart Cambro container
- Measure 2 ½ ounces of garlic tabasco & pour into the 4-quart Cambro container
- Measure 21 ounces of liquid margarine & pour into the 4-quart Cambro container
- Using a wire whisk, mix the ingredients together thoroughly
- Place a lid on the 4-quart Cambro container
- Prepared buffalo sauce can be held for 4 days in the walk-in cooler set to maintain a temperature of 34°F – 41°F
- Place a dissolvable label on the Cambro lid
- Using a sharpie marker: write the product name, prepared date & discard date on the dissolvable label
- The discard date is 4 days from the prepared date on the portioning pitcher (Example: if buffalo sauce was prepared on 7 -7, the discard date would be 7-10)
Cupping Sauces
- The discard date is 4 days from the prepared date (Example: if the dipping sauce was prepared on 7 -7, the discard date would be 7-10)
- EXAMPLE: Day prepared + 3 additional days = Discard Date
- Prepared on 7th + 8th, 9th, 10th = Discard on the 10th (EOD)
- Fill the soufflé cups to ¼” from the top of the cup (1 ½ ounces)
- Cover each cup with a soufflé cup lid and store in a white lug
- Place a dissolvable label on the outside of the white lug
- Write the discard date and time on the dissolvable label
- Place the white lug in the walk-in cooler
- ENSURE ALL INDIVIDUAL CUPS IN A LUG OR ON A TRAY HAVE THE SAME EXPIRATION DATE
- ROTATE LUG OR TRAY TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST
- IT IS CRITICAL TO NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN A LUG OR ON THE SAME TRAY
- The portioned cups of sauce may be held for up to 4 days at a temperature of 34°F - 41°F
- Discard any individual servings of sauce remaining at the end of day on the expiration date