The Only Buffalo Sauce Recipe You’ll Ever Need
How to make a rich, buttery, soul-filled buffalo sauce in five minutes that will ruin bottled versions for you forever.
Let's have a Frank conversation about bottled buffalo sauce. It sits there on the grocery store shelf, looking all convenient, but let's be honest—it's a pale, vinegary imitation of the real thing. It lacks soul. It lacks the rich, buttery depth that makes you want to coat everything you own in it.
The good news? The antidote takes literally five minutes to make.
This is the sauce that will make you a hero on a random Tuesday, and the person who has to bring "the sauce" to every potluck forever. It's a blessing and a curse.
You've been warned.
How-To: Honey-Kissed Buffalo Sauce
Prep time: 5 minutes Cook time: 5 minutes Yields: About 1.5 cups
Ingredients:
1/2 cup Unsalted Butter (1 stick)
1/2 to 1 cup Frank's RedHot Original Sauce (use ½ cup for a richer, buttery sauce, or up to 1 cup for a tangier, spicier version)
3 tbsp Honey
1 tbsp Distilled White Vinegar
1 tsp Worcestershire Sauce
1/2 tsp Garlic Powder
1/2 tsp Cayenne Pepper (or more, to taste!)
Instructions:
Melt the Butter. In a small saucepan, melt the stick of butter over low heat. The key is to go slow—you want it just melted, not browned or boiling.
Combine the Flavors. Once the butter is fully melted, immediately remove the pan from the heat. This is crucial for a smooth, emulsified sauce that won't separate.
Whisk it All Together. Whisk in the honey, Frank's RedHot, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper. Continue whisking until the mixture is completely smooth, glossy, and well combined.
Taste and Adjust. Give your sauce a taste. Now is the time to make it perfect for you. Want it spicier? Add another pinch of cayenne. A little sweeter? A tiny bit more honey.
Each recipe is the result of plenty of taste-testing. If this becomes a new favorite, 'tipping the chef' is a fun way to fuel the next delicious experiment.
Tips & Notes:
Storage: Store any leftover sauce in an airtight container or jar in the refrigerator for up to two weeks.
Reheating: The sauce will solidify when chilled because of the butter. Simply reheat it gently on the stovetop or in the microwave before using, whisking to combine.
