This buffalo sauce comes together fast, whisking together hot sauce, apple cider vinegar, and a touch of garlic powder over low heat until it turns smooth and glossy. Ghee gives it that classic rich, buttery finish without ever hitting a boil, so the flavors stay sharp and the texture stays silky. A pinch of cayenne brings extra heat if you want it, and a little sea salt at the end rounds everything out. It's ready in minutes and keeps well in a jar, so you can drizzle it over roasted vegetables, wings, or shredded chicken all week long. This one's a genuinely solid pick for a Paleo kitchen, with all the tang and heat of the classic version and none of the ingredients that don't belong.
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Melt the ghee in a small saucepan over low heat until fully liquid, about 1 minute.
Add the hot sauce, apple cider vinegar, garlic powder, and cayenne, if using. Whisk constantly over low heat until the sauce is smooth and fully combined, about 2–3 minutes — do not let it boil.
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