Eosinophilic Esophagitis Friendly Vegan Maple Buffalo Sauce
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Learn more →Ingredients
8 servings
- ½ cup frank's redhot original hot sauce
- 4 tbsp vegan butter
- 1 tsp white vinegar
- ½ tsp garlic powder
- ¼ tsp worcestershire sauce
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the hot sauce, white vinegar, garlic powder, and vegan Worcestershire sauce in a small saucepan over medium-low heat, stirring until the mixture is uniform and just beginning to steam, about 2 minutes.
- 2
Reduce the heat to low and add the vegan butter one tablespoon at a time, whisking constantly after each addition until fully melted and emulsified before adding the next. The finished sauce should be glossy and coat the back of a spoon.
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