Buffalo Sauce Recipe

Seasonings & Sauces

1. 1

   Melt the butter

   Cut the unsalted butter into pieces and place in a small saucepan over low heat, or microwave in short bursts until just melted. Remove from heat once melted. (Keeping the butter warm but not boiling helps with emulsification.)

2. 2

   Mix the sauce base

   In a clean small saucepan or a medium heatproof bowl, combine the cayenne-style hot sauce, distilled white vinegar, Worcestershire sauce, and honey. Add the garlic powder, onion powder, smoked paprika, cayenne pepper, kosher salt, and black pepper. Whisk thoroughly until the honey and dry spices are evenly distributed.

3. 3

   Warm gently to marry flavors

   Place the saucepan with the sauce base over low–medium-low heat. Warm just until it begins to steam and small bubbles form at the edge (do not boil). Stir frequently for about 1–2 minutes to let the spices bloom and the vinegar mellow.

4. 4

   Emulsify by adding butter

   With the sauce base simmering gently (low heat), remove the pan from direct heat. Very slowly drizzle the melted butter into the sauce while whisking vigorously and continuously. Add the butter in a thin stream or in 3–4 additions, whisking between each addition, until fully incorporated and the sauce is smooth and glossy. This slow addition creates a stable emulsion and prevents separation.

5. 5

   Adjust consistency and seasoning

   If the sauce is thicker than you want, whisk in up to 2 tablespoons of warm water, 1 tablespoon at a time, until the desired consistency is reached. Taste and adjust: add a pinch more salt if needed, a little more honey for sweetness, or a pinch more cayenne for extra heat. If the sauce cools and separates, reheat gently over low heat and whisk to recombine.

6. 6

   Finish and store

   Let the sauce cool slightly (it will thicken a bit as it cools). Use immediately to toss with hot fried or baked wings, or transfer to a jar and refrigerate for up to 7 days. Rewarm gently before using and whisk or shake to recombine.