If you know anything about me, you know that I always have some of this sauce in my fridge. This sauce is the perfect balance of spicy, fatty and savory. My partner is not a fan of buffalo sauce and she even enjoys this sauce. Seriously, you have to give this sauce a try.
This recipe is adapted from All Things Barbeque, one of my favorite sites. I’ve made a couple tweaks to it but the original is great as well. Here is my favorite way to prepare this buffalo sauce recipe.
Servings
19
servingsPrep time
5
minutesCooking time
10
minutesCalories
43
kcalIngredients
2/3 cup Frank's Red Hot Sauce
1 whole Habanero, de-stemmed
1/2 cup butter
1.5 tsp celery seed
1 tsp Worcestershire sauce
1.5 tsp garlic powder
1/2 tsp black pepper
Directions
- Melt the butter over low heat and toss in Habanero
- Once butter has melted add in Frank’s Red Hot, celery seed, Worcestershire sauce, garlic powder and black pepper, whisking to combine, bringing to a bare simmer
- Remove from the heat and use an immersion blender to fully blend until smooth
- Enjoy hot or store in fridge for up to a month
Notes
- Spice level dulls after resting in the fridge overnight. If you want a more mild flavor, make in advance
- When reheating sauce do not over heat as you will break the sauce
Nutrition Facts
- Total number of serves: 19
- Calories: 43kcal
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 13mg
- Sodium: 336mg
- Potassium: 11mg
- Carbohydrates: 0g
- Protein: 0g