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Ingredients
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Buffalo Sauce Base
Stabilizer & Finish (optional but recommended)
Method
Buffalo Sauce Base
Melt butter gently
Place a small to medium saucepan over low heat. Add the unsalted butter and melt slowly until fully liquid but not bubbling, about 3–4 minutes. Maintain low heat to avoid browning.
Combine hot sauce and seasonings
While the butter is melting, measure the hot sauce into a mixing bowl or directly into the saucepan. Add apple cider vinegar, Worcestershire sauce, granulated sugar, garlic powder, onion powder, smoked paprika, black pepper, and salt to the hot sauce. Stir to combine.
Once butter is melted, remove saucepan from heat briefly. Whisk the melted butter into the seasoned hot sauce in a slow, steady stream until fully emulsified and uniform in color. This creates the classic buffalo texture. Add honey and whisk until incorporated. Taste and adjust seasoning — add more salt, honey for sweetness, or hot sauce to increase heat.
Stabilizer & Finish (optional but recommended)
Make cornstarch slurry (optional)
If you prefer a slightly thicker, clingier sauce, mix the cornstarch with the cold water to create a smooth slurry in a small bowl. Return the saucepan to very low heat and whisk the slurry into the sauce. Cook, stirring constantly, for 1–2 minutes until the sauce slightly thickens. Do not boil vigorously.
Finish and cool
Remove the sauce from heat. Stir in the fresh lemon juice to brighten flavors. Let the sauce cool for 5–10 minutes; it will thicken a bit as it cools. Transfer to a heatproof jar or squeeze bottle. Use warm or room temperature. Store refrigerated for up to 2 weeks; gently rewarm before using.