What is buffalo sauce made of?

Classic buffalo sauce is cayenne pepper hot sauce and butter, and that is the whole base. From there, garlic powder, onion powder, and a splash of Worcestershire add depth. This version uses about 1 1/4 cups hot sauce to 1/2 cup cold butter, mounted off the heat so it stays smooth instead of greasy.

How do I make buffalo sauce thicker without cornstarch?

Whisk in more cold butter. Add it in small amounts to a warm sauce, whisking slowly until it thickens. It also firms up as it cools, so do not over-thicken it while it is hot. No cornstarch or flour needed.

What is the difference between buffalo sauce and hot sauce?

Hot sauce is the base, usually cayenne peppers and vinegar. Buffalo sauce is hot sauce that has been built out with butter and seasoning into a richer, smoother sauce made for coating wings. Buffalo sauce is thicker and less sharp than straight hot sauce.

How long does homemade buffalo sauce last?

Up to 2 weeks in the fridge, confirmed through testing. Keep it covered, ideally in a squeeze bottle. Over time the acid in the hot sauce can start to separate the butter. Warm it slowly over low heat and whisk it back to smooth.

Can I make creamy buffalo sauce without butter?

You can, but it changes the sauce. Some recipes use cashews or yogurt for a creamy body. They hold up in the fridge well, but you lose the buttery flavor and the glossy beurre monté texture that this version is built around.

Creamy Buffalo Sauce Recipe (Cold-Butter Method)

Ingredients

Scale

1 1/4 cup Franks RedHot Sauce (or cayenne pepper sauce)
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
1/2 cup cold unsalted butter, cubed
Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Warm all ingredients except the butter in a saucepan. Gently warm the pot at medium-low heat and whisk to incorporate all the ingredients. Once it hits a low simmer, turn off the heat.
Whisk in the cold butter, a few pieces at a time. Turn off the heat and drop in a few cubes of butter. Whisk to melt the butter, and continue to add in pieces until all of it has been mixed in.
Taste and adjust. Make sure it’s salty or spicy enough. Cayenne powder is best for additional heat, rather than using more hot sauce.
Store in the fridge covered, preferably in a squeeze bottle. This will stay fresh for up to 2 weeks.

Notes

Add the cold butter a few cubes at a time so the sauce does not cool all at once. This is what lets it emulsify instead of splitting.
If the sauce breaks, pull it off the heat and whisk in one more cube of cold butter to bring it back together.
For more heat, add cayenne powder rather than more hot sauce, which thins the sauce out.
Store covered in the fridge up to 2 weeks, ideally in a squeeze bottle. It thickens cold and loosens as it warms.

Author: Brad Prose
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauces & Salsas
Method: Stovetop
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size:
Calories: 55
Sugar: 0 g
Sodium: 616.2 mg
Fat: 6.1 g
Carbohydrates: 0.2 g
Protein: 0.1 g
Cholesterol: 16.3 mg