Easy Egg-Free Buffalo Sauce (Dairy-Free, Gluten-Free)
Egg-Free Buffalo Sauce is a zesty, versatile staple that delivers classic buffalo flavor without eggs or dairy. Frank’s Red Hot, avocado oil (or ghee), and a quick arrowroot slurry create a silky, clingy sauce perfect for wings, cauliflower, or lentil balls in minutes.
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Servings: 2.5 cups
Ingredients
- 1 cup Frank’s RedHot Original
- 1/4 cup cold-pressed avocado oil, (or ghee for richer flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 1/2 teaspoon cayenne, (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1 tablespoon arrowroot powder
- 2 tablespoons cold water, (or more if needed for slurry consistency)
Instructions
- In a small saucepan, whisk together the hot sauce, oil or ghee, garlic powder, onion salt, cayenne, and black pepper. Bring to a gentle simmer (not full boil) over medium heat.
- In a small bowl, make a smooth slurry: whisk the arrowroot into the cold water until no lumps remain.
- Slowly pour the slurry into the simmering sauce while whisking constantly. Cook for 1 to 2 minutes on low heat until thickened to your liking (it should thicken quickly). Remove from heat as soon as it thickens so it doesn’t thin back out.
- Cool slightly before tossing with wings or lentil balls so it clings to the food better.
- If separation occurs later, just whisk vigorously before serving.