This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Hot sauce must be hot. If you don't like it hot, use less." -David Tran
The standard Buffalo Sauce recipes are about 1/3 to 1/2 butter. Even worse, there are recipes and bottled sauces that use oil - often poor quality oil that is high in Omega-6 fatty acids.
It's just too much. Not just because of all the additional fat, but because the sauce simply ends up being greasy. This recipe uses just a bit of butter to help make the sauce creamier and the fat helps to spread the hot sauce in the mouth, making it more flavorful.
Use your favorite hot sauce for this one. If you like it hotter, great, and if not, find a more mellow version. Note that sometimes after the Buffalo Sauce is refrigerated, the butter may solidify again and the sauce will not be smooth. If this happens, microwave for 10 seconds at a time until the butter is fully melted again and you have a smooth sauce.
Servings: 4 | Serving size: about 2 tablespoons
Cooking time: <15 minutes
This recipe can easily be multiplied.
Place the butter in a one cup glass or microwave proof bowl.
Heat the butter in the microwave for 15 seconds. (You may have to repeat for an extra 10 or 15 seconds depending on the strength of your microwave.)
When the butter is completely melted, add the hot sauce, lemon, and black pepper.
Stir until a smooth sauce is formed.
Serving size: about 2 Tbsp
|Calories 30||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 0g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 5%||Vitamin C 0%|
|Calcium 0%||Iron 0%|
|Vitamin K 0mcg||Potassium 38mg|