Thermomix Buffalo Sauce (Perfect Heat Level)
Thermomix Buffalo Sauce delivers that perfect combination of fiery heat and buttery richness that made Buffalo wings an American classic. Born in Buffalo, New York, at the Anchor Bar in 1964, Buffalo sauce has become a beloved staple for everything from wings to cauliflower bites to ranch dressing's best friend. The beauty of making Buffalo sauce in the Thermomix is the precise temperature control that prevents butter from separating and creates a perfectly emulsified sauce every time. Traditional Buffalo sauce is deceptively simple – just hot sauce and butter – but getting the proportions and technique right makes all the difference. This recipe uses Frank's RedHot as the base (the original Buffalo wing sauce), combined with butter, a touch of vinegar for tang, and Worcestershire sauce for depth. The Thermomix gently heats and blends everything to create a smooth, glossy sauce that clings to wings beautifully without being greasy. Garlic powder adds a subtle aromatic note, while cayenne lets you adjust the heat level to your preference. Whether you're tossing crispy chicken wings, coating fried cauliflower, mixing into cream cheese for buffalo chicken dip, or drizzling over pizza, this sauce delivers authentic Buffalo flavor. Make a double batch – it keeps well and you'll find yourself using it on everything.
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Ingredients
- •1 cup Frank's RedHot sauce (or similar cayenne pepper hot sauce)
- •1/2 cup unsalted butter (cut into pieces)
- •2 tablespoons white vinegar
- •1 tablespoon Worcestershire sauce
- •1 teaspoon garlic powder
- •1/2 teaspoon cayenne pepper (optional, for extra heat)
- •1/4 teaspoon salt
Instructions
- 1
Add butter pieces to the Thermomix bowl. Melt for 3 minutes at 140°F (60°C) on Speed 1 until completely liquefied.
- 2
Add Frank's RedHot sauce, white vinegar, and Worcestershire sauce through the lid while mixing on Speed 2.
- 3
Add garlic powder, cayenne pepper (if using), and salt to the Thermomix bowl.
- 4
Heat for 5 minutes at 160°F (70°C) on Speed 2 to fully combine and develop flavors.
- 5
Blend for 20 seconds on Speed 4 to create a smooth, emulsified sauce.
- 6
Taste and adjust heat level if desired by adding more cayenne pepper. Blend for 10 seconds to incorporate.
- 7
Use immediately while hot to coat wings or other foods, or transfer to a clean jar for storage.
- 8
Store in refrigerator for up to 2 weeks. Reheat gently before using – do not boil or butter may separate.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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