At No Goodbyes (1770 Euclid St., NW), the Mid-Atlantic restaurant in Adams Morgan’s Line hotel, chef Opie Crooks deploys a zesty, buttery emulsion that’s quickly becoming his signature condiment. What makes it better than any old Buffalo sauce? It’s a bit thicker and richer, thanks to a bolster of cream cheese.
Have it on blackened catfish or fried chicken at the restaurant, or make it at home:
In a blender, mix three-quarters cup hot sauce and four tablespoons cream cheese on low speed. Slowly add in one cup melted butter to make an emulsion. You’ll get one and a half cups of the sauce—enough for a whole fried chicken.
This article appears in the February 2022 issue of Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
