Sauce Shop Buffalo Hot Sauce, 150ml

Product Information

There are so many delicious ways to use this sauce! Here are a few of my favorites, but you really cannot go wrong no matter how you enjoy it! Ingredients: White Grape Vinegar, Barrel Aged Jalapeno (26%), Tomato Puree, Miso Paste (8%) (Fermented Soy bean (Water, SOYBEANS, Salt, WHEAT), Salt, Sugar), Rapeseed Oil, Garlic, Tamari (Water, SOYBEANS, Salt, Spirit Vinegar), Salt, Coconut Oil, Citrus Fibre. (See allergens in BOLD)

You’re going to be amazed at how easy this is. Really, I’m almost embarrassed to write it out. But never fear, it’s happening, it’s getting posted. The world needs it. You need it. Here we go: Melt butter. Add seasoning and hot sauce. I do add a pinch of kosher salt for another salty element since there’s only a little from the soy sauce and Frank’s RedHot. If you’d like to reduce your sodium, you can play around with omitting it or adjusting as needed. Combine and Heat Ingredients – Combine all the ingredients in a saucepan over medium heat. Whisk often until the butter melts and sauce comes to a simmer. Once the sauce is simmering remove from heat. Taste for seasoning and adjust with salt if necessary. If your hot sauce is cold, be sure to bring it to room temperature or warm it as well. If it is cold, it will harden the butter. Even better, the beauty of making this sauce from scratch is that you can easily adjust the spice level to fit your needs.THAT’S IT. I really meant easy, and in less than 5 minutes your sauce is ready! Is Buffalo Sauce Spicy? I opt to use soy sauce because it still adds the umami element to round out the sauce but keeps it vegetarian-friendly since Worcestershireis made with anchovies. You can absolutely sub it for the soy sauce if desired! Buffalo sauce originates from Buffalo, New York. It is like hot sauce, because, well, that’s one of the main ingredients. However, it’s combined with melted butter which tempers down the spice, resulting in a smooth, luxurious sauce with a rich finish. What does Buffalo Sauce Taste Like? Buffalo Hot Sauce SMOKY MAPLE - made with plenty of maple syrup, this is sweet, smoky and incredibly moreish. We've used naturally smoked water for that warming flavour without the artificial ingredients. Expect layers on layers on layers of flavour in all five sauces. We barrel age our Jalapenos and Habaneros for maximum depth of flavour. Lacto-fermenting our chillies (the same process used to make sauerkraut) gives an amazing savoury fruity taste that other hot sauces just don't have.

It’s smooth and creamy from the butter. It has the perfect balance of heat and richness! Buffalo Sauce Ingredients This is one giant celebration of Buffalo Hot Sauce, our latest 3-star Great Taste Award winner. Someone once said they'd have our Buffalo Hot Sauce on their cereal if they could. We actually think that's totally acceptable and now there are 5 versions to try out on your cornflakes, pizza, wings and everything in between. WIll be delivered with over 12 month shelf life. Store in a cool dry place, once opened keep refrigerated and use within 12 weeks. Shake well before use. Buffalo sauce will take on the flavor of the hot sauce you use, so be sure to use one that you enjoy. As you’ll see, I recommend using Frank’s Red Hot for the most ‘authentic’ tasting buffalo sauce.The originalbuffalo sauce is a combination of melted butter, hotsauce, and cayenne pepper. Traditionally tossed over deep fried wings or servedon the side as a dry wing dip. “Buffalo” is now attached to a variety of other items, such asbuffaloshrimp, buffalo cauliflower orbuffalopizza to name a few. Hot Sauce Vs Buffalo Sauce Buffalo Hot Sauce - the original, bright orange classic wing sauce... sharp, rich and hot. This is the most decorated sauce in our range, with a 3 star Great Taste Award under its belt. We've spent years perfecting this recipe so it coats wings perfectly. After your sauce has cooled, store any leftovers in an airtight container or jar in the fridge for up to one month! Did you like this homemade sauce recipe? Try these!

Garlic Powder: I add just a pinch because, hello, when am I not adding garlic?! While it’s not necessarily traditional, it adds just a little extra dimension to the sauce and I highly recommend it! Others have used vegan butter in its place with success, I haven’t tested it, but let us know if you do! Soy Sauce: speaking of dimension…soy sauce adds another layer. Typically recipes call for Worcestershiresauce in homemade buffalo sauce.

2 comments on “5-Minute DIY Homemade Buffalo Sauce (Mildly Spicy)”

Cream cheese dip – combine cream cheese, and buffalo sauce, and bake until bubbly for an easy dip! Or go ahead and make vegetarian buffalo dip! Ingredients: White Grape Vinegar, Aged Jalapeno (28%), Tomato Puree, Rapeseed Oil, Garlic, Tamari (Water, SOYABEANS, Salt, Spirit Vinegar), Salt, Coconut oil, Citrus Fibre. (see allergens in BOLD). Typical Values

If you want the sauce less spicy, add less hot sauce to the butter. In this case, I’d recommend starting with 1/2 cup hot sauce and working your way up as you taste test. Contains FIVE sauces: Buffalo Hot Sauce, Buffalo Hot Sauce SMOKY MAPLE, Buffalo Hot Sauce TRUFFALO, Buffalo Hot Sauce GOCHUJANG, Buffalo Hot Sauce ATOMIC. Ingredients: White Grape Vinegar, Barrel Aged Red Habanero (28%), Tomato Puree, Rapeseed Oil, Garlic, Tamari (Water, SOYBEANS, Salt, Spirit Vinegar), Salt, Coconut Oil, Citrus Fibre. (See allergens in BOLD) Remember, you can always taste test and adjust the spice level as needed, just start with less hot sauce and add more as desired. The secret is our Signature Jalapeno Mash, we take perfectly ripened Jalapeno Peppers, salt them and then age them for 2-4 weeks to accentuate the fruity flavours.

What if it’s too spicy for you?! Melt in a couple of tablespoons of additional butter to mellow it out. How to Store Homemade Sauce And if you’re looking to make it spicier, add in cayenne pepper (approximately 1/4 – 1/2 teaspoon) or additional hot sauce. Store homemade sauce in an airtight glass container in the fridge. It will last for several weeks in the fridge.