On chicken wings, slathered on burgers, or even as a dipping sauce for veggies — it’s one of my all-time favorite condiments. The spicy hot sauce flavor combined with a tangy aftertaste makes it oh-so-perfect in my book. When I first started following a paleo lifestyle, I resorted to Frank’s Buffalo Sauce as my go-to dipping sauce in place of other sauces laden with ingredients I can hardly pronounce. In the last year or two, many exciting paleo-friendly products have sprouted up on the market including Primal Kitchen Avocado Oil Mayo, Tessamae’s All Natural Dressing, and so many more.
While I love the convenience of stocking up my fridge and pantry with some of my favorite brands from Thrive Market (for shelf life and generally, peace of mind that I’ll never have to eat a dry burger again!), I’ve also grown to love making homemade sauces. It’s generally super easy, not time consuming, and the best part — you know exactly what is going into the recipe. Salad dressings, soy sauce, and condiments in general are often hidden sources of wheat, soy, corn, and dairy, so homemade is the way to go when you’re looking for something fresh, clean of allergens, and delicious.
This Buffalo Sauce recipe pairs well with chicken or burgers (try pairing with this Crispy Chicken Tender recipe), or can even be added to a frittata for a tangy, flavorful meal. Keep in the fridge for up to 2 weeks.
- 2/3 cup Frank's Red Hot sauce
- 1/2 cup butter (unsalted)
- 1 1/2 tbsp white vinegar
- 1/4 tsp gluten free Worcestershire sauce (I suggest Lea & Perrins)
- 1/8 tsp garlic powder
- Dash of sea salt
- Combine all ingredients in a small pan on the stove.
- Over medium heat, stir constantly for 2-3 minutes, until butter has melted and all ingredients blend together.
- Store in an 8oz mason jar with lid tightly sealed.
- Stores in the fridge for 2-3 weeks.
Try one of these delicious recipes with buffalo sauce!