Yes, you can freeze Buffalo sauce. Expressly, if you make your own. Most Buffalo sauces are made with vinegar and butter, which can be easily frozen for up to 5 months* in a proper freezer storage container.

Buffalo sauce has only 4 ingredients, and it’s the perfect sauce to use when you’re craving something creamy and delicious with a kick to it. You can use it to spice up your pasta, pizza dough, popcorn, chicken wings, steak, sausages, eggs, vegetables, and so much more. It’s also great for dipping tortilla chips in or drizzling over chicken or vegetable skewers. You can also use it as a warm sandwich topper for juicy burgers. You can also use it as a dip for crackers or veggies. Or, you can mix it with pasta and top it with shredded chicken for a quick chicken dinner. Or as a salad dressing. The list is endless.

It can be dairy-free. Many buffalo sauce recipes call for butter, which means the sauce is normally not vegan. However, you can easily make your own vegan buffalo sauce by replacing the butter with margarine. This is what we did in the video above. Actually, with the wide range of butter substitutes out there you can surely find one that suits you. Since I chanced to use a margarine blend, I don’t feel like I was missing any buttery taste.

Dairy-free buffalo sauce is a great option for anyone looking for a healthier Buffalo sauce recipe. Not only is it a healthier option, but it’s also great for those who are vegan or looking to reduce their dairy intake. Thankfully Buffalo sauce is a very popular sauce that goes well with many dishes. And you can make different variations of this sauce.

Buffalo sauce is typically made from hot sauce, which is a spicy sauce made from chiles. You often hear people say they want Buffalo sauce that isn’t spicy. But what exactly do they mean when they ask for a sauce that isn’t spicy? What is the difference between super spicy, regular spicy, and not spicy Buffalo sauces? What do people mean when they say they want Buffalo sauce that isn’t spicy? How can you control the level of spiciness? How can you be sure that your Buffalo sauce will not be too spicy?

Well, the only way I know of to control the spiciness and heat factor is to make your own. By making your own you don’t have to add any minced chilies and you have your choice of using the brand of chili sauce you like. Or you can even make your own chili sauce in minutes as seen here in this video. Grab your Sweet Thai Chili Sauce PDF here. Now that’s really taking charge of your life!

I loved everything spicy. As a matter of fact, the spicier the better. No matter the name of that chile, I liked it. And it didn’t bother my stomach at all. I could even eat spicy steak and cheese with chiles on top. The more the merrier. I continued on that chili way until I was about thirty-four years old. Then my son was born. I remember being in a restaurant enjoying a spicy meal. Before we even left the restaurant, I started to feel strange in my stomach. Then on the ride home, I started getting this awful acid reflux in a regurgitation format. I was most unpleasant, to say the least. And the night that followed was not a pretty picture either.

At first, I could not figure out what was going on. It took me a while to connect the dots of my new situation. Well when I went to my doctor for my yearly check-up, I explained this situation. He looked at me and chuckled. And said that is not anything to worry about. “hum… well what do you mean doctor?” I asked. That is most likely because you recently gave birth. “Hah?… I said”. He went on to explain to me that it is common for some women to have this experience after giving birth. Sometimes it gets easier over time. And sometimes it does. So adjust the level of spiciness intake according to your body’s reaction. Well low and behold, the doctor was right. Since then I do not order spicy food when I go to restaurants. Since I can not control the level of spiciness for me. But I do still have spicy foods at home since I know how much spiciness my body can take.

Buffalo sauce was invented as a result of a shortage of beef in the city of Buffalo, NY.

It is uncertain who invented this spicy and tangy condiment. There are various legends about its origins, but no one knows for sure. Some people claim that the recipe was invented by Native American Indians and then adopted and modified by European settlers and eventually commercialized by Chef James Durante in 1964. Still, others say it was invented by Frank Bellisimo in Buffalo, NY in the early 1900s.

There are, however, some other claims to the invention of this tasty sauce. Some believe that it was created by John Harman in Kansas City when he was making a salad dressing and accidentally put vinegar on the salad when he wanted mustard. Others say that it was created by Amelia Durkee way back in 1908. Well, you can decide for yourself. The one thing we can agree on is that this Buffalo sauce is delicious.

There are many reasons to freeze your homemade Buffalo sauce. One of the main reasons is that it will last for a long time. This is great for people who have a busy life and prefer to stay away from take-out. Or maybe you love to eat well, but you’re not really into cooking in the kitchen so much. Well, this batch version is great for you!

1)Freezing your Buffalo sauce also saves you money because you’re making fewer trips to the store. You’re not constantly buying new ingredients and instead just using what you probably already have at home.

2)It saves you time as well because instead of cooking up batches every few weeks, you can make one big batch and freeze it so that it lasts longer. You can do everything in one go, and not need to wash & dry extra dishes, each time.

3)Another good reason to freeze your own homemade Buffalo sauce is that it’s healthier than most store-bought sauces. Especially if they contain high fructose corn syrup or other preservatives, which are unhealthy. And definitely not good if you are trying to watch your weight or lose weight either.

4)The best reason to freeze your own homemade Buffalo sauce is so that you can have it on hand whenever you want it. You don’t have to worry about running out of the sauce because you made more than enough. By buying ingredients in bulk and making as much as possible at once.

5)Another reason to freeze your own homemade Buffalo sauce is if you are not a big fan of the firey heat flavor. You can make a batch with no hot peppers and then freeze the rest.

And don’t forget to grab your copy of this Buffalo Sauce PDF recipe now.

What will you make with this Buffalo Sauce Recipe? Let us know in the comments below…

* According to the US Dairy.com states-Yes, you can freeze butter — in fact, unsalted butter can last up to five months; salted butter up to nine with proper storage. To keep it tasting as fresh as possible, keep the frozen butter in its original wrapping. You can also wrap it in foil or plastic and put it in an air-tight container. 11 Jul 2016

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Servedwell

Servedwell

Servedwell is a cook that let's food heal her soul. And Servedwell is a teacher, a book author, a mother, and a lover of life all at www.liveoutyourlight.com