This creamy buffalo sauce is a must-have for every home cook. Its unique qualities allow it to be used in three different ways: as a marinade, a dipping sauce, and a salad dressing. And, surprisingly, the lower-calorie version tastes even better than the full-fat version.
This buffalo sauce begins with a classic 1:1 ratio of hot sauce to melted butter. To make it creamy and lower in calories, half of the butter is replaced with non-fat plain yogurt. While mayonnaise can be used, yogurt offers a superior taste and significantly fewer calories – just 28 calories per tablespoon compared to 52 for the mayo version.
To make the sauce, melt 60 grams of butter in a pan. Once bubbling, add 120 grams of your favorite vinegar-based hot sauce. Frank’s RedHot is the classic choice, but any brand will work. Whisk the mixture over heat until emulsified. You’ll know it’s ready when a path is left behind when you move a spatula through the sauce. Remove from heat and let it cool slightly before adding the yogurt to prevent a grainy texture.
Once cooled, stir in the yogurt. For extra flavor, add freshly ground black pepper, garlic powder, lemon zest, and a pinch of MSG. The MSG adds umami and mellows the spiciness. Taste and adjust seasonings as needed. Store the sauce in the refrigerator for up to two weeks.
Now for the fun part: three meals in under 15 minutes using this versatile sauce.
First, let’s explore its use as a dip. This is the simplest application. Use the sauce to dip cooked chicken, french fries, or even a crispy grilled chicken sandwich.
To make a delicious buffalo chicken sandwich, start by removing the bone from a skin-on chicken thigh and season it with salt. Refrigerate for at least an hour to allow the salt to penetrate the meat and dry the skin. Sear the chicken skin-side down in a hot cast iron pan until golden brown and cooked through (165°F internal temperature). Dip the cooked chicken in the creamy buffalo sauce, coating both sides. Assemble the sandwich on a brioche bun with shredded lettuce, pickled onions, sliced tomato, and the buffalo chicken. Add an extra squirt of sauce if desired.
Buffalo chicken sandwich dipped in creamy buffalo sauce.
Next, use the sauce as a marinade. Because the sauce is made with butter, yogurt, and hot sauce, it adheres well to chicken during cooking. Place two salted boneless, skinless chicken thighs in a bowl and coat them with a tablespoon of the sauce. Sear the chicken in a hot cast iron pan until cooked through. The sauce will create beautiful browning similar to using yogurt in Indian dishes like tikka masala. While the chicken rests, grate cheddar cheese, thinly slice lettuce and red onion. Warm a flour tortilla in the pan, sprinkle with cheese, and add the chopped cooked chicken. Once the cheese is melted, add lettuce, onion, and another squirt of buffalo sauce. Fold the tortilla, toast on both sides, and enjoy a flavorful quesadilla.
Chicken quesadilla with creamy buffalo sauce, cheese, lettuce and onions.
Finally, this creamy buffalo sauce makes an excellent salad dressing. Its creamy texture clings to greens, making it perfect for a chopped salad. Massage Tuscan kale with salt, add strained chickpeas (or the marinated chicken from the quesadilla), cherry tomatoes, red pepper chunks, cubed cheddar cheese, sliced red onion, and crispy tortilla strips. Toss everything with a generous squirt of buffalo sauce to coat evenly. The sauce adds a delicious flavor pop to the salad.
Chopped salad with creamy buffalo sauce dressing.
These are just a few ideas to get you started. This versatile creamy buffalo sauce can be used in countless other ways. Experiment and discover your own favorite applications for this delicious condiment.
