RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2945
| View Recipe |
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| Recipe Name: |
Buffalo Sauce (Whole 30) |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2018-01-07
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.60
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup butter, clarified
1 Cup hot sauce
2 Tablespoons vinegar, cider
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Directions:
In a small saucepan, melt the butter over medium low heat until completely liquified.
Combine the hot sauce, vinegar and garlic in a medium bowl and whick until blended. While whisking, drizzle in the melted butter until the sauce has a smooth texture.
Store the sauce in an airtight container in the fridge for up to a week. The butter will solidify in the cold. Pull the sauce out of the fridge and let it come to room temperature and stir before serving. |
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| Nutrition per Serving: |
| Calories: |
3 |
Total Carbs: |
0.7 |
Net Carbs: |
0.7 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.05 |
| Fiber: |
0.02 |
Sodium: |
2400.75 |
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