Fixate Buffalo Sauce
Yields: 8 servings (approx. 2 Tbsp. each or 1 full cup)
Container Equivalents: (per serving): 1 tsp :
Courtesy of Beachbody
¾ cup hot pepper sauce
2 Tbsp. + 2 tsp. butter or ghee (clarified butter
½ cup water
¼ tsp. sea salt (or Himalayan salt)
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. ground smoked paprika
2 tsp. cornstarch + 2 tsp. water (combine to make a slurry)
Combine hot sauce, ghee, water, salt, garlic powder, onion powder, and paprika in a medium saucepan.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium; gently boil, stirring constantly, for 1 minute.
Add cornstarch slurry; cook, whisking constantly, for 1 minute, or until thickened.
• Store in an airtight container in the refrigerator for up to 5 days, or in
the freezer for up to 3 months.