Homemade Buffalo Sauce
Buffalo sauce is a simple emulsion of aged cayenne pepper hot sauce and cold butter, whisked together over low heat until thick and glossy. The secret is the butter-to-sauce ratio; too little and it is thin and harsh, too much and it breaks. Aim for a velvety consistency that clings to the back of a spoon.
Temperature control is your only challenge.
Keep the heat low so the butter melts into the vinegar-based sauce without separating into oily pools. Use the freshest butter you have.
- small saucepan
- whisk
- heat-proof bowl
What goes in.
- 1/2 cupFrank's RedHot or similar cayenne-based hot sauce
- 1/3 cupunsalted butter, cubed and chilled
- 1 tbspwhite vinegar
- 1/4 tspgarlic powder
- 1/4 tspWorcestershire sauce
Mounting with butter
Add your cold butter cubes one at a time while whisking constantly. This creates a stable, creamy sauce that coats food evenly rather than sliding right off.
The method.
Combine the base
In a small saucepan over medium-low heat, stir together the hot sauce, vinegar, garlic powder, and Worcestershire sauce until the mixture is warm but not boiling.
Incorporate the butter
Turn the heat to the lowest setting. Whisk in the cold butter cubes one at a time, waiting for each to fully vanish into the liquid before adding the next.
Finish and serve
Once the final cube is melted and the sauce looks opaque and orange, remove from the heat immediately. Use it while it is warm.
Other turns to take.
Extra Heat
Whisk in a half-teaspoon of cayenne pepper or a dash of ghost pepper extract during the first step.
Garlic Heavy
Sauté one minced garlic clove in a teaspoon of butter before adding the hot sauce for a chunkier, pungent bite.
When it doesn't go to plan.
If the sauce separates, remove from heat and whisk in a teaspoon of cold water to bring it back together.
Do not let the sauce boil, or the butter will break and turn into clarified oil.
The sauce will thicken as it cools, so serve it immediately after preparation.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the extra salt and taste the sauce before adding any additional seasoning. Hot sauce is already high in sodium.
How long will this stay good in the fridge?
Keep it in an airtight container for up to two weeks, but realize the butter will solidify. Gently reheat on the stove to restore the texture.
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