Creamy Buffalo Sauce
Versatile as a marinade, dipping sauce, and a dressing.
Ethan ChlebowskiIngredients
Sauce components
- Hot Sauce120 g2 parts
- Butter60 g1 part
- Yogurt, plain60 g1 part
- Black Peppera sprinkle
- Garlic Powdera sprinkle
- Lemon zesta sprinkle
- MSGa sprinkle
Method
Step 1: Melt the butter & emulsify
Place the butter in a pan over medium heat. Once the butter begins to bubble, add the hot sauce. Stir continuously to create an sauce. Remove the pan from the heat and let it cool for 2-3 minutes.
Step 2: Mix in yogurt & seasonings
Once cooled, mix in the plain yogurt. Then, add a sprinkle of black pepper, a sprinkle of garlic powder, some lemon zest, and a pinch of MSG. The MSG will temper the spiciness of the sauce.
Step 3: Place sauce in a bottle
Pour the mixture into a squeeze bottle and store it in the fridge for up to 2 weeks. It can be used as a dipping sauce, a marinade for chicken, or a salad dressing. You've got many options.
“This buffalo sauce deserves a spot in every home cook’s kitchen because of it’s unique qualities of being a sauce, marinade and a dressing. I keep this creamy version in a squeeze bottle to use on everything throughout the week.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
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FAQ
Why the addition of yogurt?
Instead of the making the buffalo sauce with butter as the only fat source, I use some yogurt here instead. I actually prefer the sauce with the taste of the yogurt (creamier), and it also makes the overall sauce lower in fat!
If you don't have yogurt around, you can replace it with more butter.
What type of hot sauce should I use?
Franks is the hot sauce that is traditionally used, but I used Cholula in the original video. Any acidic & smooth red hot sauce like these can be used.