Description
Unlock the secret to restaurant-quality wings with this “Butter-Gloss” Buffalo Sauce. Use cold butter and a specific whisking technique to get a thick, velvety sauce that clings to your food instead of sliding off. It takes just 5 minutes and uses only 4 ingredients!
Ingredients
2/3 cup Frank’s RedHot Original Cayenne Pepper Sauce
1/2 cup unsalted butter, cold and cut into cubes
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional for heat)
1 teaspoon honey (optional for balance)
Instructions
1. Whisk together the Frank’s RedHot, white vinegar, Worcestershire sauce, and garlic powder in a small saucepan over medium heat.
2. Bring the mixture to a gentle simmer (do not boil vigorously).
3. Reduce the heat to low.
4. Add the cold butter cubes one at a time, whisking constantly. Wait until each cube is mostly melted before adding the next. This creates the “butter-gloss” emulsion.
5. Remove from heat immediately once all butter is incorporated and the sauce is opaque and glossy.
6. Taste and add cayenne or honey if desired.
Notes
**The Gloss Secret:** Using cold butter and whisking it into the warm liquid (a technique called monter au beurre) prevents the sauce from breaking and separating.
**Storage:** Store in a glass jar in the fridge for up to a month. The sauce will solidify due to the butter.
**Reheating:** Microwave in 15-second intervals. Whisk vigorously between each interval to re-emulsify.
- Prep Time: 2
- Cook Time: 5
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 105
- Sugar: 0g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg