- 1/4 cup ghee
- 1 cup hot sauce
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 1/8-1/4 teaspoon salt
Add ghee to a small saucepan over medium-low heat and slightly melt.
Add remaining ingredients and whisk to combine.
Cook until warmed through and combined, about 3 minutes.
Notes: Store in a sealed glass jar in the fridge for up to 2 weeks. Buffalo sauce will solidify some in the fridge. To warm, add to a small sauce pan or microwave until liquid again.
photo and recipe: eatthegains.com