BUFFALO HOT SAUCE INGREDIENTS RECIPES

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THREE INGREDIENT BUFFALO WING SAUCE - INSPIRED TASTE



Three Ingredient Buffalo Wing Sauce - Inspired Taste image

With three ingredients and 10 minutes, this homemade buffalo sauce is simple to make. Check the notes section below for inspiration on adapting and storing it. The recipe below makes a medium-hot sauce. For a spicier version, add some cayenne pepper — start with 1/4 teaspoon, taste and go from there. For a milder version, reduce the hot sauce by 1/3 to 1/2 cup.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes about 2 cups

Number Of Ingredients 3

16 tablespoons (1 cup or 8 ounces) unsalted butter
2 teaspoons garlic powder
1 1/3 cups hot sauce, like Frank’s or Crystal

Steps:

  • Melt butter in a medium pan over medium-low heat until melted. Remove pan from the heat to prevent the sauce from breaking.
  • Whisk in the garlic powder and hot sauce until a cohesive sauce forms, about 1 minute.
  • Use immediately or store in an airtight container in the refrigerator up to 1 month — mason jars are great for this.

Nutrition Facts : ServingSize 1 tablespoon, Calories 52, ProteinContent 0 g, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, FatContent 6 g, SaturatedFatContent 4 g, CholesterolContent 15 mg, SodiumContent 61 mg

BUFFALO SAUCE RECIPE - NYT COOKING



Buffalo Sauce Recipe - NYT Cooking image

Nutty browned butter adds a wonderful underlying note to this otherwise straightforward Buffalo sauce. The emulsion of hot sauce and that melted butter is key to this condiment’s velvety texture, so be sure to whisk well. A cayenne-based bottled sauce like Frank’s RedHot works best here, especially when balanced by brown sugar and vinegar. But be warned: You may have trouble stopping yourself from licking the whisk.

Provided by Eric Kim

Total Time 15 minutes

Yield About 1 1/4 cups

Number Of Ingredients 6

1/2 cup unsalted butter
1 tablespoon finely grated garlic
3/4 cup cayenne-based hot sauce, preferably Frank's RedHot
2 packed tablespoons dark brown sugar, plus more to taste
1 tablespoon distilled white vinegar
Kosher salt and black pepper

Steps:

  • In a small saucepan over medium heat, melt the butter. Continue cooking, gently simmering the butter and stirring the pan occasionally with a wooden spoon, until the milk solids at the bottom of the pan start to brown, 3 to 5 minutes. It should smell nutty and almost like caramel or butterscotch.
  • Remove from the heat and carefully transfer the very hot browned butter to a large, heatproof mixing bowl. Add the garlic, stirring until the garlic is fragrant, a few seconds. Add the hot sauce, brown sugar and vinegar. Season with salt and pepper. Whisk vigorously until emulsified. Taste and add more salt, pepper and brown sugar as desired.
  • Use immediately or refrigerate in an airtight container for up to 1 week. This is an excellent dipping sauce for French fries, roasted cauliflower and any kind of chicken (grilled, roasted or fried), or slathered between two slices of toasted bread in a deli sandwich.

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