Buffalo Sauce Recipe

Combine the 1 cup aged cayenne pepper sauce, 1.5 tablespoons white distilled vinegar, and 1/4 teaspoon Worcestershire sauce in a small saucepan.

Whisk in the 1/2 teaspoon garlic powder, 1/4 teaspoon ground cayenne, and a pinch of kosher salt until no clumps remain.

Place the pan over medium heat and bring the mixture to a gentle simmer. Cook 5 minutes until the aroma is sharp and the liquid has reduced slightly.

While the sauce simmers, whisk 1 teaspoon cornstarch with 1 teaspoon cold water in a small ramekin until smooth.

Slowly pour the slurry into the simmering sauce while whisking constantly. Simmer 2 more minutes until the sauce begins to look glossy and thick.

Reduce the heat to the lowest setting possible.

Add the 1/2 cup chilled, cubed butter one or two pieces at a time. Whisk vigorously until each cube is fully melted before adding the next.

Watch for the sauce to transform from a translucent red to an opaque, creamy orange. Stop whisking once the last bit of butter disappears.

Remove the pan from the heat immediately. Let the sauce rest 1 minute to allow the proteins to settle.

Pour the finished glaze into a glass jar or toss immediately with your favorite protein.