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Creamy Buffalo Sauce
Sauce

Creamy Buffalo Sauce

15 minServes 12Nutri-Score D€
from @manabites2 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • Frank's hot saucePantry240 ml
  • butter (cut into tablespoons)Dairy113 g
  • garlic powderSpices5 g
  • Worcestershire saucePantry10 ml
  • apple cider vinegarPantry10 ml
  • cayenne pepperSpices2 g
  • smoked paprikaSpices2 g
  • onion powderSpices2 g
  • waterOther10 ml
  • cornstarchPantry6 g
  • saltSpices2 g
  • black pepperSpices1 g

per serving

Nutrition

76kcal

Carbs
2 g
Proteins
0 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Saucepan
  • Whisk
  • Blender

step by step

Method

  1. Make the cornstarch slurry

    • Combine the water and cornstarch in a mixing bowl and stir until smooth.
    Step 1

  2. Heat the sauce base

    • In a saucepan, combine the hot sauce, garlic powder, onion powder, smoked paprika, Worcestershire sauce, vinegar, cayenne, salt and pepper.
    • Heat over medium-low heat, then stir in the cornstarch mixture.
    • Bring to a gentle simmer until it starts to bubble.
    Step 2

  3. Whisk in the butter

    • Remove the saucepan from the heat.
    • Add the butter one tablespoon at a time, whisking until fully incorporated before adding the next.
    • Continue until all the butter is incorporated and the sauce is rich and creamy.
    Step 3

  4. Blend until silky

    • Transfer the sauce to a high-speed blender and blend until smooth, silky and thick.
    Step 4

  5. Store

    • Pour the sauce into a Mason jar and keep it refrigerated for up to two weeks.
    Step 5
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