Buffalo Sauce
Ingredients
- • 120 ml hot sauce (Frank's RedHot preferred)
- • 115 g unsalted butter
- • 15 ml white vinegar
- • 5 ml Worcestershire sauce
- • 2 g garlic powder
- • 1 g cayenne pepper (optional, for extra heat)
- • 1 sprinkle salt to taste
Instructions
- 1
In a medium saucepan, melt the butter over medium-low heat, stirring occasionally to prevent burning.
- 2
Once the butter is completely melted, add the hot sauce and whisk continuously to combine.
- 3
Add the white vinegar, Worcestershire sauce, and garlic powder. Whisk until well incorporated.
- 4
If you want extra heat, add the cayenne pepper now and stir well.
- 5
Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 2-3 minutes, whisking occasionally.
- 6
Taste and adjust seasoning with salt if needed. The sauce should be smooth and emulsified.
- 7
Remove from heat and let cool slightly before using. The sauce will thicken as it cools.
- 8
Store any leftover sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before using.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect buffalo sauce is maintaining the emulsion - keep the heat low and whisk constantly. For a lighter version, you can substitute half the butter with Greek yogurt after removing from heat. This sauce is perfect for wings, cauliflower bites, or as a dipping sauce for vegetables!"
