Rich and Bold Buffalo Sauce Recipe

Notes

• Use the best vinegar for buffalo sauce I like to use distilled white vinegar for my buffalo sauce because it provides a sharp tang and clean acidity that cuts through the rich, melted butter. I don’t like my sauce to be too heavy or greasy. Apple cider vinegar adds a subtle sweetness that works well in this sauce for sandwiches or salads. Rice vinegar is more delicate and sweeter, perfect for Asian dishes like Korean-style buffalo chicken. And white wine vinegar has a touch of gourmet flavor for vegetables and herbs. More tips to consider: Use an emulsion blender instead of whisking by hand for a faster, easier-to-make sauce. Never let the butter boil. If the butter browns or boils, it can separate from the sauce and become greasy or gritty. If the sauce is too watery, use a cornstarch slurry. I mix 1 teaspoon of cornstarch with 1 tablespoon of cold water until it dissolves, and then stir it into the sauce until it thickens. After chilling or freezing, the butter will solidify, so be sure to warm it a bit before adding the mixture to wings or veggies. I use unsalted butter because other ingredients (like hot sauces) tend to contain salt, and I like to control how much salt is in my sauce.