To be completely honest, I've never been a huge fan of buffalo sauce, especially the store bought kind. They're always too vinegary and overpowering. Cue this velvety buffalo sauce recipe (or as my husband calls it "butter sauce"). There is a good amount of butter in this sauce but it works to tone down the vinegar notes. I love butter so this is never an issue for me. What this sauce lacks in calorie friendliness, it makes up for in flavor!
A word of caution, due to the high butter content, this sauce will separate if you do not whisk and emulsify it properly. You will need to whisk the sauce vigorously in the initial cooking process and also a few more times as it cools to prevent it from separating. Once it cools, I usually store it in a mason jar in the refrigerator. You can serve this sauce cold or reheat by whisking the sauce in a small saucepan prior to use. It pairs well with chicken wings, fries, roasted cauliflower, grilled chicken breast, and just about anything else your imagination can come up with.
Ingredients
1 stick of unsalted butter (1/2 cup)
3/4 cup Frank's original hot sauce
1 1/2 tbsp white vinegar
1/2 tsp celery salt
1 tbsp Worcestershire sauce
1/4 tsp cayenne pepper
1/4 tsp ground white/black pepper (I prefer white pepper so the sauce does not have black flecks, but black pepper works as well)
1/2 tsp garlic powder
Directions
In a small saucepan, melt butter over low heat.
Add in remaining ingredients and whisk to incorporate.
Bring sauce to a simmer (be careful to not let the mixture get to boiling) and turn off heat.
Let sauce cool completely and whisk periodically to prevent the sauce from separating.
Store in a jar or airtight container and refrigerate until ready for use.
Recipe adapted from: Honey and Birch
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