Buffalo Sauce
May 31, 2009
Nancy Kohler in Dairy-Free, Egg-Free, Gluten-Free, Small Recipes, Vegan

I’m an avid label reader. And, if the ingredient list is really long I just put the item back on the shelf. Finding the hidden gluten, egg, or dairy can be tiring and I’m just not that good at it.

Making food at home alleviates that issue. And, a nice thing is—after some trial and error—the result is usually better.

This Buffalo Sauce is so easy to make. The bonus—we really like it. It can be spiced up, or if you prefer you can make a milder version. Try it with Buffalo Chicken Wings.

Note: Apparently different brands of cayenne pepper can have different magnitudes of heat. So, add the cayenne last in small amounts and test for your level of desired spiciness! Added 10/28/09

Buffalo Sauce

3 tablespoons oil (1 of olive oil, 2 of grapeseed or other vegetable oil)
1/4 cup Frank’s Original Hot Sauce
1 teaspoon tomato paste
2 teaspoons chile powder
½-1 teaspoon cayenne pepper (variable dependent on desired heat)
1 ½ teaspoons brown sugar
1/8 teaspoon garlic powder
¼ teaspoon each paprika and cumin
½ teaspoon salt

Combine all the wet ingredients and stir until fully mixed. Whisk in the spices—holding back on the cayenne pepper if you’re worried about the level of heat. Taste and alter by adding more of the spices to your liking. This recipe produces a medium spicy sauce.

Here’s the link for Frank’s Original Hot Sauce gluten-free information.

Article originally appeared on Gluten-free, Egg-free, Dairy-free, & Vegan Recipes (http://www.thesensitivepantry.com/).
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