Sunday, January 30, 2011

Real Buffalo Sauce

As I did my research for this recipe, even the homemade versions all started off with a pre-bottled red sauce & that's just not what I call homemade at all. No offense to those who came before me creating this masterpiece but in order to be truly homemade, I feel like you really need to start with the basics. After 2 yrs of not being able to eat anything spicy, I have finally found a perfect way to enjoy the things I used to love dearly. This is perfect for anyone who can't have spicy foods, like me. All the flavor but none of the heat!!!  This sauce is perfect tossed with wings or even with tenders.  It would also be great as a dip, really your options are endless & you could substitute also anything for the paprika & come up with an entirely different sauce.  ENJOY!!

1 stick unsalted butter, melted
2 T sweet Hungarian paprika (could use Cayenne for a spicier version)
4 T red wine vinegar 
1/4 tsp celery salt
1 teaspoon garlic powder 
1 tsp salt 
1 tsp white pepper (could definitely add more)
1/4 cup flour 
1/4 cup sour cream

1.  In a saucepan, over med heat, melt butter. 
2.  Meanwhile in a small bowl combine, paprika, vinegar, celery salt, garlic, salt & pepper. Add mixture to saucepan once the butter had melted. Stir continuously. It's not supposed to come together yet so it will look seperated but bare with me. 
3.  Now add the flour & stir continously & allow it to thicken. Finally add the sour cream. It should start to look more like sauce that is only seperated slightly. 
4.  Add all this to a blender or food processer & pulse on high til fully incorporated. Now ya get it?

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