Buffalo hot sauce is easy to make at home and great for barbecue meats, for slathering on a pizza in place of your traditional hot sauce, as a dip, for tacos, for jizzing up a tofu slice (for all you vegans out there) and for setting a chicken wing alight with flavour. It is a butter sauce in truth which adds some extra thickness for coating. We also use it as a dip for chicken pieces generally.
The sauce can be thick but a couple of seconds in the microwave as we’ve found will get it runny again.
There are some excellent sauces out there on the grocer shelves but this homemade version will easily compete with those. We certainly mentioned tofu so all the dairy ingredients need replacing with the plant equivalent. Try plant butter as the alternative.
The original comes from Buffalo in New York State, USA.
Ingredients
- 6 oz/2/3 cup hot pepper sauce – choose your favourite but Louisiana is excellent
- 4oz./½ cup cold unsalted butter
- 1½ tablespoon white vinegar
- ¼ teaspoon Worcestershire Sauce – Lea & Perrins?
- ½ teaspoon cayenne or paprika pepper
- 1 clove of garlic – minced, or a pinch of garlic powder
Preparation
- Begin by melting the butter in a medium pan at a low level of heat.
- Combine all the ingredients in a small saucepan.
- Bring up the heat to medium level. Stir in the ingredients with a whisk or spoon.
- Let simmering bubbles form at the side of the saucepan. Keep stirring. Don’t overdo but a sauce should form in a minute
- To store this sauce, pour into a glass jar or a mason jar with a tight fitting lid. It keeps for up to a month.
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