Go Back
Buffalo Sauce
Print Pin

Buffalo Sauce

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1.5 caps

Ingredients

  • 1 cup cayenne pepper hot sauce such as Frank's RedHot Original
  • 1/2 cup unsalted butter
  • 1 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • Freshly ground black pepper

Instructions

Mise en Place

  • Cut the butter into tablespoon-sized pieces.
  • Measure the hot sauce.
  • Measure the white vinegar, Worcestershire sauce, garlic powder, onion powder, black pepper, and any optional ingredients.
  • Mince the garlic if using.

Preparation

  • In a small saucepan over low heat, combine the hot sauce and butter.
  • Stir continuously until the butter is completely melted. Do not allow the mixture to boil, as excessive heat can cause the sauce to separate.
  • Whisk in the white vinegar, Worcestershire sauce, garlic powder, onion powder, black pepper, and any optional ingredients.
  • Continue cooking over low heat for 2–3 minutes, whisking occasionally, until the sauce is smooth and fully emulsified.
  • Taste and adjust the seasoning. Add additional hot sauce for more heat, butter for a milder sauce, vinegar for extra tang, or honey to slightly soften the heat.
  • Remove from the heat and use immediately, or allow the sauce to cool before transferring it to an airtight container.
  • Refrigerate for up to 1 week. Reheat gently over low heat or in the microwave, whisking well before serving if any separation occurs.

Notes

  • Frank's RedHot Original is the traditional hot sauce used in classic Buffalo sauce and provides the familiar balance of heat, tang, and cayenne flavor.
  • Keep the heat low throughout cooking. Boiling can cause the butter to separate from the hot sauce, resulting in a broken sauce.
  • Homemade Buffalo sauce can be adjusted to suit your preferences by varying the butter-to-hot-sauce ratio. More butter creates a milder, creamier sauce, while more hot sauce produces a thinner, spicier result.
  • The sauce will naturally thicken slightly as it cools and will become fluid again when gently reheated.
  • Buffalo sauce is outstanding on crispy chicken sandwiches, grilled chicken, fried chicken, burgers, pulled chicken, turkey sandwiches, wraps, roasted cauliflower, roasted potatoes, and grilled shrimp. It pairs especially well with blue cheese dressing, ranch dressing, celery, pickles, lettuce, tomatoes, pepper Jack cheese, cheddar, and crisp slaws that balance its spicy richness.