Whole 30 Whole30 Garlic-Herb Buffalo Sauce
Most store-bought buffalo sauces sneak in butter substitutes, added sugars, or other off-plan ingredients that make them a hard pass during a Whole30 round. This version swaps conventional butter for ghee, which gives you that same rich, glossy coating without any dairy that falls outside the rules. Real minced garlic goes in first, bloomed in the ghee until fragrant, then layered with smoked paprika, onion powder, and a double hit of garlic for serious depth. Fresh parsley and chives stirred in at the end keep it bright and herbaceous — a detail that makes this sauce taste genuinely homemade rather than just compliant. The whole thing comes together in under ten minutes and makes enough to sauce wings, drizzle over roasted cauliflower, or use as a dipping sauce all week long. That optional pinch of cayenne is there if you want to push the heat, but even without it, the smoked paprika gives it a warmth that lingers in the best way. Keep a jar in the fridge and you'll wonder why you ever reached for the bottled stuff.
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Learn more →Ingredients
8 servings
- ½ cup hot sauce (such as frank's redhot original)
- 4 tbsp ghee
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Melt the ghee in a small saucepan over medium-low heat until fully liquid and just beginning to shimmer, about 1 minute.
- 2
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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