Tantalize your taste buds with this irresistible Mild Buffalo Sauce recipe! Add a little zing to your next meal with this homemade buffalo sauce. With its rich, buttery base and a hint of heat that won't leave you reaching for the nearest glass of milk. Master this great condiment and you'll be ready to make anything from our Buffalo Chicken Salad to our Buffalo Chicken Dip!
There are a few ways to tone down a hot sauce; dairy, sweetness and acidity. Add all three, and you've got yourself a Mild Buffalo Sauce. See the list below to see what I've added to smooth out some of the spice factor.
- Butter (dairy)
- Brown Sugar (sweetness)
- Worcestershire Sauce (acidity)
- Cayenne Pepper Hot Sauce (Frank's)
- Smoked Paprika
- Garlic Cloves
See recipe card for quantities.
How to make Mild Buffalo Sauce
This recipe comes together quickly in a few steps.
Place the butter in a sauce pan on low-medium heat. Melt.
Use a garlic press to process your garlic cloves and place in the melted butter to release its flavor.
Add the salt, sugar and paprika.
Whisk in the hot sauce into the melted butter with spices and simmer on low for two minutes while whisking.
Pour the Mild Buffalo Sauce in an air tight container if you will not use it all right away. This recipe makes about ½ a cup and is usually used completely in a recipe like our Buffalo Chicken Mac and Cheese (make with canned chicken).
Hint: Has the buffalo sauce has split? Place it in a container and into the fridge for 5 minutes. Take it out and give it a good whisk. As the fat content from the butter cools down, it will emulsify back into the sauce.
- Garlic - instead of using minced garlic, replace it with ½ teaspoon of garlic powder
- Sugar - replace the brown sugar with 1 tablespoon of liquid honey
Store the finished sauce in the refrigerator inside of an airtight container. Using a glass jar or container is highly recommended, because pouring it in a plastic container will stain it. The sauce will keep refrigerated for 2-3 weeks. It will solidify in the fridge.
When ready to use, simply use scoop out what you need and place in the microwave for 5-10 seconds. If the sauce splits when heating it up, give it a quick whisk to bring it back together.
Mild Buffalo Sauce
- ⅓ cup Unsalted Butter
- 2 cloves Garlic , through the garlic press
- ½ teaspoon Salt
- 1 tablespoon Brown Sugar
- ½ teaspoon Smoked Paprika
- 1 tablespoon Worcestershire Sauce
- ½ cup Hot Sauce (Frank's style)
- Melt the butter in in a medium saucepan on low-medium heat.
- Put the garlic through a garlic press and place in the melted butter to release it's flavors. The butter should not be simmering.
- After a couple minutes of the garlic being in the butter, whisk in the sugar, salt, paprika, and Worcestershire sauce.
- Take the saucepan off the heat and whisk in the hot sauce, until just incorporated.
- Use right away in a recipe, of place in a glass jar or container to avoid staining.
- If the buffalo sauce has split due to overheating, simply place it in a bowl and refrigerate for a few minutes. Take it out and whisk it back together. As the fat content of the butter starts to solidify in the fridge, the sauce can be emulsified back together.
- Store any leftover sauce in an airtight glass jar or container for up to 3 weeks. To reuse, scoop our what you need and place it in a microwave safe bowl and heat up for 5 seconds and whisk it back to life.