Easy Homemade Buffalo Sauce Recipes

EASY HOMEMADE BUFFALO SAUCE RECIPE

Steps:

• Take the butter out of the fridge, unwrap and cut it into tablespoon pieces. Set aside.
• In a saucepan over medium-low heat, combine the hot sauce, vinegar, Worcestershire sauce, pepper, garlic powder and paprika.
• Allow the mixture to warm through and allow it to start to steam, but don't let it boil. Stir it often.
• Once the sauce heats and starts to steam, and barely start to simmer, remove the pan from the heat.
• Add the butter to the hot sauce and mix quickly with a whisk to stir while the butter melts.
• The sauce will cool slightly as the butter melts, but it should be warm enough to completely melt the pieces of butter.
• Add a dash or two of salt if you'd like, to taste.
• Serve the warm sauce over wings, on pulled pork or as a dipping sauce.
• Refrigerate any leftovers. As you refrigerate the mixture, the sauce will thicken slightly (because the butter will harden again). Simply reheat the mixture in the microwave in short increments
• This mixture makes enough to cover 5 pounds of wings and have extra for dipping. Yields about 3 cups of sauce.

BUFFALO SAUCE

Steps:

• In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.

BUFFALO SAUCE

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.