Buffalo Sauce
Add Preferred SourceWhat I love about Buffalo Sauce is that classic tangy, buttery, vinegary heat that sets it apart from BBQ or hot sauce. It’s a quick blend of margarine, cayenne, and maple syrup that turns glossy with garlic and paprika in every bite. It’s the kind of versatile sauce you’ll drizzle on everything.
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I make this for Super Bowl Sunday, tailgating, game day, potlucks, and casual parties because it’s a crowd-pleaser that travels well and is perfect for sharing. It’s loved by most adults who enjoy bold, spicy flavors. Stores at room temperature for a few hours or in the fridge for about a week.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Buffalo Sauce with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making your own buffalo sauce from scratch is easier than ordering takeout.
Combine the Ingredients
Add the cayenne pepper hot sauce, melted margarine, maple syrup, garlic powder, paprika, and salt to a small saucepan. I like using this nonstick saucepan with a lid and detachable handle because it is perfect for this amount of mixture and gives you enough room to blend without splashing.
Stir everything together so there aren’t pockets of garlic powder or paprika at the bottom.
Cook Until Smooth
Set your burner to medium heat and stir continuously for 2 to 3 minutes. You’ll see the sauce go from cloudy and separated to glossy and smooth as the margarine fully incorporates.
Don’t walk away during this simmer because the sauce can break if it gets too hot or sits without stirring.
Cool and Serve
Pull the pan off the heat once everything looks uniform and glossy. I transfer it to a mason jar so it’s easy to pour and looks nice on the table.
You can use it immediately while it’s warm and pourable, or let it cool if you’re storing it. The sauce thickens slightly as it cools, but stays pourable straight from the fridge. Enjoy!
If you’re bringing buffalo sauce to a party or potluck, this vacuum-insulated food jar keeps it warm for hours and prevents spills during transport.
Ingredients
- ½ cup cayenne pepper hot sauce
- 4 tablespoons margarine melted
- 2 ½ tablespoons maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
Instructions
- Combine all ingredients in a small pot.½ cup cayenne pepper hot sauce, 4 tablespoons margarine, 2 ½ tablespoons maple syrup, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt
- Cook over medium heat, stirring continuously for 2-3 minutes until well combined and smooth.
- Remove from heat and use as desired.
- To store, let cool completely, transfer to an airtight container, and refrigerate for up to 1 week. Stir before using.
Notes
- Use Frank’s Hot Sauce for authenticity: Frank’s Hot Sauce was the original hot sauce used at Anchor Bar in Buffalo, New York, where Teressa Bellissimo created buffalo wings in 1964, and it gives you that classic tangy homemade buffalo wing sauce flavor.
- Margarine keeps it vegan: Margarine stays emulsified better than butter when the sauce cools and keeps this recipe completely plant-based and cholesterol-free, which is why restaurant-style buffalo sauces stay smooth in the fridge.
- Control the heat level: If you want milder sauce, use 6 tablespoons of hot sauce instead of 8 (½ cup), and if you want it hotter, add a pinch of cayenne pepper.
- Stir continuously: The margarine can separate if the heat gets too high or if you stop stirring, so keep your whisk moving the entire 2 to 3 minutes.
- Add extra flavor boosters: Stir in 1 teaspoon of white vinegar for extra tang, a pinch of black pepper for depth, or ½ teaspoon of vegan Worcestershire sauce for umami richness after the sauce is smooth and glossy.
- Squeeze bottle storage: Transfer cooled sauce to a squeeze bottle so you can drizzle it easily without dirtying a spoon each time you use it.
Nutrition
How to Store Leftovers
Let the sauce cool completely before transferring it to an airtight container or squeeze bottle for easy dispensing. A glass airtight container keeps the sauce fresh and prevents any lingering spicy kick or smells from transferring to other foods in your fridge.
It’ll keep in the refrigerator for up to a week, and you’ll want to give it a quick stir or shake before using since the spices can settle at the bottom. The margarine base keeps it smooth and prevents separation like butter-based sauces sometimes do.
I don’t recommend freezing buffalo sauce because its texture changes when thawed, and a week in the fridge is usually plenty of time to use it up. If your sauce gets too thick after refrigeration, just microwave it for 10 to 15 seconds and stir.
What to Serve With Buffalo Sauce
Buffalo sauce is ridiculously versatile. I drizzle it over roasted cauliflower, toss it with crispy baked tofu, use it as a dip for celery sticks and carrot fries, or mix it into jackfruit for sandwiches and wraps.
It’s also great on pizza, mixed into mac and cheese, or drizzled over roasted chickpeas and vegetables. I’ve even stirred it into scrambled tofu for a spicy breakfast. Keep a jar in your fridge and you’ll find yourself putting it on everything.
More Easy Sauce and Dip Recipes for You to Try at Home
I bet you’ll enjoy these other flavorful, versatile, plant-based sauces and dips.
