Target: 6 × 4 inches · landscape

Buffalo Sauce

13 min · 1.25 cups

Ingredients

□ 1 cup cayenne pepper hot sauce, plus up to 2 tbsp for heat adjustment

□ 6 tbsp unsalted butter, cut into tablespoons, plus up to 1 tbsp for richness adjustment

□ 1 tbsp distilled white vinegar, plus up to 1 tsp for tang adjustment

□ 1 tsp Worcestershire sauce

□ 1/8 tsp garlic powder

□ 1/2 tsp honey

□ 1 tbsp warm water, for re-emulsifying if needed

1. Measure the hot sauce, vinegar, Worcestershire, garlic, and honey. Warm together over low heat until steaming, not bubbling.

2. Cut butter into tablespoon pieces. Whisk it in gradually over low heat, letting each piece melt before the next; never boil.

3. Whisk off heat until glossy. Taste and add hot sauce for more heat or vinegar for more tang in small increments.

4. Whisk in a little reserved butter for richness. Serve warm; if separated, whisk in warm water gradually until glossy.

Cook’s note: Keep the pan below a simmer while the butter goes in; gentle heat helps the sauce stay emulsified.