Copycat McDonald's Buffalo Sauce
Description
The salt-and-vinegar tang, buttery note, and clingy texture of McDonald's Spicy Buffalo Sauce — made at home in 5 minutes.
Ingredients
- ½ cup Frank's RedHot Original
- 1 tablespoon butter, melted
- 2 teaspoons distilled white vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper, optional
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Whisk the cornstarch into the cold water until smooth; set aside.
- In a small saucepan over medium heat, whisk together Frank's RedHot, melted butter, vinegar, garlic powder, salt, and cayenne.
- Add the cornstarch slurry and whisk constantly. Bring to a gentle bubble until glossy and thickened, 60–90 seconds.
- Cool to room temperature, then transfer to a jar and refrigerate.
Equipment
- Small Saucepan
- Whisk
- Jar or airtight storage container
Notes
- Store refrigerated up to 2 weeks. Stir before serving. Do not freeze.
- For vegan, use plant-based butter. For keto, omit cornstarch or use a pinch of xanthan gum.
- One drop of beet juice replicates McDonald's signature color.
Nutrition
Serving: 1ServingCalories: 14kcalCarbohydrates: 0.4gProtein: 0.1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 544mgPotassium: 3mgFiber: 0.03gSugar: 0.01gVitamin A: 57IUVitamin C: 0.03mgCalcium: 1mgIron: 0.01mg