Basic Buffalo Sauce
This sauce relies on the contrast between the sharp acidity of cayenne vinegar and the richness of high-quality dairy. It is the foundation for any wing night, provided you respect the temperature and the ratio.
Consistency is about the butter temperature.
Use cold, cubed butter to ensure the emulsion holds. If the butter is melted before it hits the sauce, the sauce will likely break and turn greasy.
- Small saucepan
- Whisk
- Heat-resistant spatula
What goes in.
- 1/2 cupFrank's RedHot or similar cayenne pepper sauce
- 1/3 cupunsalted butter, chilled and cut into small cubes
- 1 tspwhite vinegar
- 1/4 tspgarlic powder
Whisking cold fat into hot acid
Add the butter one cube at a time, whisking constantly. The cold fat will thicken the vinegary pepper base into a stable, velvety sauce.
The method.
Combine the base
In a small saucepan over medium-low heat, stir together the hot sauce, vinegar, and garlic powder until the mixture just begins to simmer.
Emulsify
Lower the heat to the minimum setting. Add the butter cubes one at a time, whisking continuously until each piece is fully incorporated before adding the next.
Finish
Once all butter is added, the sauce should appear glossy and opaque. Remove from heat immediately to prevent the butter from separating.
Other turns to take.
Spicy Version
Add 1/2 teaspoon of cayenne pepper powder during the simmering stage for a deeper, sharper heat.
Sweet Heat
Whisk in 1 teaspoon of honey or light brown sugar to balance the high acidity of the vinegar.
When it doesn't go to plan.
If the sauce looks oily or separated, pull it off the heat and whisk in a tablespoon of cold water or a tiny bit of heavy cream to bring it back together.
Serve immediately. The sauce is designed to be used while warm; as it cools, the butter will solidify and the texture will lose its velvet finish.
Do not let the sauce boil once the butter is added, or the emulsion will break.
The ones that keep coming up.
Can I use salted butter?
Yes, but reduce the amount of extra salt you might be planning to add elsewhere. Cayenne sauces are already high in sodium.
How long does this keep?
It is best used immediately. If you must store it, keep it in the refrigerator, but know that you will need to gently re-emulsify it over low heat before using it again.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe