Ingredients:

  • 1 cup Frank's RedHot Original Sauce
  • 1/2 cup (1 stick) Unsalted Butter, cold and cut into 1-inch cubes
  • 1 teaspoon White Vinegar
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Light Brown Sugar, packed
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Fine Sea Salt, or to taste

Instructions:

  1. In a small saucepan over medium heat, combine the Frank's RedHot sauce, white vinegar, and Worcestershire sauce.
  2. Stir in the light brown sugar, garlic powder, and initial pinch of salt.
  3. Bring the mixture to a gentle simmer (small bubbles forming). Reduce the heat slightly and cook for 2–3 minutes, stirring occasionally, allowing the seasonings to dissolve. Do not boil rapidly.
  4. Remove the saucepan completely from the heat source. This step is crucial for achieving a proper butter emulsion.
  5. Add 2–3 cubes of the cold unsalted butter to the hot liquid.
  6. Using a whisk, beat the sauce vigorously until the added butter has fully melted and the sauce has noticeably thickened and brightened.
  7. Continue adding the remaining cold butter, 2–3 cubes at a time, whisking constantly until each addition is completely incorporated. The Buffalo Sauce should become homogenous, smooth, and glossy.
  8. Taste the finished sauce and adjust the salt or sweetness (brown sugar) if necessary before serving immediately while warm.