Ghee gives this buffalo sauce its silky richness, melted down and infused with fresh minced garlic until fragrant, then built up with garlic powder, onion powder, and smoked paprika for depth. A whisk of classic hot sauce brings the tangy heat, mellowed by that toasted spice base, while a finishing shower of fresh parsley and chives adds brightness and color right at the end. It comes together in one small saucepan in under ten minutes, smooth enough to coat wings, roasted cauliflower, or a grain bowl without breaking. The result is a glossy, punchy sauce with real depth from actual aromatics and spices, not shortcuts. It's an easy one to keep in regular rotation for a seed oil free kitchen, since every ingredient here is something you can point to and trust.
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Melt the ghee in a small saucepan over medium-low heat until fully liquid and just beginning to shimmer, about 1 minute.
Add the minced garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute. Watch closely — garlic at this heat can color quickly.
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