Recipe courtesy of Bill Smith
Total:
50 min
Active:
10 min
Yield:
1 1/2 pints

Ingredients

Directions

Melt butter and saute garlic for 3 minutes. Add flour and stir, making a roux and cook for 5 minutes, stirring. Slowly add the hot sauce, while whisking constantly to avoid lumps, and add vinegar. Put on low flame and cook until thickened and the roux has cooked out. Cool and pack for transport.

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