Oil-Free Buffalo Sauce Dressing Recipe | VEEG (2024)

FAQs

How is buffalo sauce made from scratch? ›

Melt 4 Tbsp butter in a small saucepot over medium heat. Once melted, add ½ cup Frank's Redhot Sauce, ½ tsp garlic powder, and 1 tsp Worcestershire sauce. Whisk the ingredients together and heat through. Use the finished sauce for dipping or drizzling over your favorite foods (baked chicken wings pictured above).

Making Buffalo Sauce Without Butter

This was our favorite for a new homemade Buffalo sauce recipe. You go in with the usual hot sauce and minced garlic. Then instead of Buffalo sauce's standard melted butter, you use a combination of olive oil and lemon juice.

If your butter keeps separating from your hot sauce, it just means that it hasn't been mixed well enough. Instead of using a spoon, try mixing your buffalo sauce with a whisk instead.

In its simplest form, buffalo wing sauce is a just a combination of cayenne pepper hot sauce and butter. My recipe calls for a few additional ingredients to help balance the flavors, but it's still very straightforward. If you keep a bottle of Frank's RedHot in your fridge, you can whip it up anytime!

The original buffalo wing sauce contained melted butter, hot sauce, and cayenne pepper. This differentiates it from other hot sauces like Tabasco, which is made mainly with peppers and vinegar. Buffalo sauce isn't short on the heat though, which is why it's never far from cooling agents.

A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)

Butter adds a velvety smooth richness. It also balances the flavors of the other ingredients. White vinegar lends welcome acidity and a pleasant tanginess. Worcestershire sauce deepens the flavor, cayenne pepper turns up the heat, and garlic powder adds a powerful bite.

All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.

The Fix Is Simple—Add Water Back.

A generous splash of water is all it takes. Here's how fix a broken sauce: Add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.

Add a little sugar

Sugar doesn't thicken in quite the same way as starch or fat, but it does make your sauce stickier, and getting your sauce to stick to the food is the entire point. Adding sugar to water creates a solution that is thicker than water, and further heating (boiling or simmering) makes it even thicker.

What makes buffalo sauce taste like buffalo? ›

There is no standard for spiciness, they are as hot as the chef wants them to be. Typically though “Buffalo” means the food has been tossed in a sauce made from Frank's hot sauce mixed with melted butter. That recipe guarantees that you'll know you're eating something spicy, but it won't be uncomfortable to do so.

This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.

Pan sauces and cream sauces will become broken and curdle if simmered or boiled for too long. In both cases, the emulsifying ingredient is often butter or cream, and if subjected to high heat for too long, the balance of fat and water is thrown off, which causes the split.

There is no standard for spiciness, they are as hot as the chef wants them to be. Typically though “Buffalo” means the food has been tossed in a sauce made from Frank's hot sauce mixed with melted butter. That recipe guarantees that you'll know you're eating something spicy, but it won't be uncomfortable to do so.

Buffalo sauce and hot sauce are not the same thing. Hot sauce is a spicy blend of cayenne pepper, vinegar, and salt. Buffalo sauce, meanwhile, is hot sauce that's been enhanced with butter and other ingredients. Buffalo sauce is much richer and smoother than regular hot sauce.

They mixed spices, vinegar, garlic and cayenne peppers and aged them, creating the original blend of Frank's RedHot, which entered the market in 1920. Frank's RedHot is the primary ingredient in many Buffalo wing recipes, but was probably not the hot sauce that was used in the original 1964 Anchor Bar recipe.