Eosinophilic Esophagitis Friendly Ginger-Lime Buffalo Sauce
Total time15 min
Prep time5 min
Cook time10 min
4.8(3)
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Learn more →Ingredients
6 servings
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp fresh ginger, finely grated
- ½ cup hot sauce (such as frank's redhot)
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp honey
- ¼ tsp garlic powder
- ¼ tsp kosher salt, or to taste
Instructions
- 1
Melt the butter in a small saucepan over medium-low heat until fully liquid and just beginning to foam.
- 2
Add the grated ginger and garlic powder and cook, stirring constantly, until fragrant, about 1 minute. Watch closely — the ginger can brown quickly at this stage.
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