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