Baby Buffalo Sauce

Buffalo Sauce is interesting. It’s one of those things that never quite tastes the same across the board. Some are more on the tangy side, some are really spicy, and some are super buttery. You’d think with so few ingredients that wouldn’t be the case… But I digress. THIS sauce is the only one you’ll have to worry about from now until forever. It’s balanced. Being mild and buttery but not absent of heat, it has that cravable tanginess, and the roasted garlic adds an ever so subtle sweetness. It’s buffalo sauce, but for babies.

Active Time: 10 Minutes

Total Time: 45 Minutes

YieldS: 2-ish Cups

Ingredients:

  • 1 Head of Garlic

  • ¼ Cup olive oil

  • 1 ½ Cups hot sauce (or 12 oz.)

  • 1 Tbsp. Worcestershire Sauce

  • 12 Tbsp. unsalted butter, cold, cubed

  • Pinch of Salt, to taste

Directions:

  1. Preheat an oven to 400 degrees Fahrenheit. Arrange a square piece of aluminum foil on a small baking sheet and set aside.

  2. Without peeling, slice off the top of 1 head of garlic to expose the cloves inside -- the root should still be intact. Place the entire head of garlic on the piece of foil, root side down. Drizzle each clove thoroughly with olive oil, and wrap the entire head of garlic completely in the foil. Roast until cloves are lightly browned and tender, about 30 minutes. Remove from the oven and set aside to cool.

  3. To a small saucepan over medium heat, add the hot sauce and worcestershire sauce. Bring to a simmer (not a boil!) stirring occasionally with a whisk or durable fork. When the liquid begins to bubble turn the heat to low and add the butter 4-5 cubes at a time, gently whisking continuously until it is all incorporated. Remove from heat and set aside.

  4. Use a table knife or fork to remove the tender garlic cloves from their paper coating and add each to a blender. Add the buffalo sauce to the blender and a pinch of salt. Blend until only small bits of roasted garlic remain, and the sauce is completely emulsified.

  5. Serve immediately or store refrigerated for up to 3 weeks in a lidded mason jar or squeeze bottle.

Tips:

  • Not peeling the garlic will insulate the inner cloves, allowing for a better roast

  • Cooking the sauce at too high of a temperature will cause the vinegar in the hot sauce to separate!

  • Adding all the butter in at once is mistake. It will not have a chance to properly emulsify into the hot sauce.