Maple Hot Sauce with Brown Butter
Turn up the heat with a touch of sweet. This easy brown butter and maple hot sauce is a gourmet-style buffalo sauce for wings, BBQ, and more!
or read on for step-by-step instructions with photos
Sweet and Nutty Maple Buffalo Sauce
With the rich depth of brown butter and a touch of maple syrup, this maple brown butter hot sauce delivers deep, balanced flavor in minutes. It’s the perfect finishing touch for wings, grilled veggies, BBQ meats, and more.
Never made brown butter? You’re in for a treat. This quick, gourmet upgrade adds toasty, nutty notes that take your average buffalo sauce to a whole new level.
Why You’ll Love This Maple Hot Sauce:
Balanced flavor: Sweet, spicy, tangy, and buttery—all in one quick sauce.
Super simple: Just make the brown butter, stir in pantry staples, and you’re done.
Customizable: Adjust the vinegar, sweetness, or heat to match your taste.
What’s Ahead in This Gourmet Buffalo Sauce Recipe:
My Tips: How to brown butter without burning it, cool it properly, and tweak the sauce to match your heat and flavor preferences.
Serving Ideas: Best dishes to drizzle or toss with this spicy maple sauce.
Substitutions: Alternatives to maple, vinegar, and butter that still taste amazing.
Storage Tips: How to store, freeze, and reheat your maple hot sauce without separation.
FAQs: Answers to your questions—like the best hot sauce to use and how brown butter takes this sauce to the next level.
But first, I’ll guide you through this maple hot sauce recipe step-by-step, with photos, so you nail it on your first try.
Ready? Let’s get saucy!
What you’ll need
Ingredients for Maple Hot Sauce with Brown Butter
1 stick (½ cup) salted butter (or unsalted butter, plus a pinch of salt)
½ cup hot sauce (Sriracha, Cholula, or Valentina work great)
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
Equipment
Pot and stovetop or microwave – to brown the butter
Heatproof bowl – to mix everything together
Whisk or spoon – for stirring the sauce
Makes: 1 cup (250 ml)
Prep: 5 min Cook: 5 min
How to Make Maple Brown Butter Buffalo Sauce
Step 1
Brown the butter.
Melt the butter in a small saucepan over medium heat. Let it bubble and foam, swirling occasionally, until it turns golden brown and smells nutty.
As soon as it’s brown (not black!), transfer it to a heatproof bowl to cool.
Using the microwave? Check out my complete guide to making brown butter in the microwave for step-by-step instructions and tips.
Step 2
Mix in the maple, hot sauce, and vinegar.
Once the brown butter has cooled to room temperature, add the hot sauce, maple syrup, and apple cider vinegar. Whisk it all together until smooth and slightly thickened.
Taste and tweak as needed: Add more vinegar for tang, maple for sweetness, or hot sauce for extra heat. Depending on which hot sauce you use, you might want to adjust the balance. (Sriracha, Cholula, and Valentina all work well.)
Step 3
Serve the maple brown butter hot sauce.
Use right away or store for later. This sauce is perfect with wings, grilled meats, roasted veggies, or as a dipping sauce for fries and chicken tenders.
My Tips for the Best Maple Hot Sauce with Brown Butter
Keep an eye on the butter: It can go from brown to burnt fast. Swirl the pan and watch for browned bits to form at the bottom once the foaming subsides. When it smells toasty and nutty and you see golden specks, it’s ready—just get it out of the pan right away so it doesn’t keep cooking.
Let the butter cool before mixing: If it’s too hot, the sauce can separate. Let it cool to room temperature for the best texture.
Use salted or unsalted butter: Both work! Just remember to add a pinch of salt if you’re using unsalted.
Taste and adjust: Different hot sauces vary in acidity and heat. Start with the base recipe, then tweak to your liking.
How to Use Maple Brown Butter Buffalo Sauce
Wings and chicken: This sauce is perfect for wings, but it’s just as good drizzled over crispy fried chicken or tossed with tangy pickle-brined chicken thighs.
BBQ meats: Brush it on smoky classics like barbecue pork ribs, pulled pork, or smoked brisket. I served mine with grilled shrimp, chorizo sausage, and chicken—and it was a hit!
Veggie pairings: This sauce levels up any roasted or grilled veggie—try it with oven-roasted Mediterranean vegetables, easy marinated green beans, bacon fat Brussels sprouts, or crispy air fryer cauliflower.
Potato sides: Drizzle over grilled potato wedges, golden hash browns, or reheated leftover fries—this sauce makes a killer dip.
Easy snacks: Serve with cheesy microwave nachos, spread it into wraps or sandwiches, or drizzle over fire-roasted corn for a buttery, sweet-spicy twist.
Substitutions for Maple Brown Butter Hot Sauce
Brown butter: You can use regular melted butter instead for a milder flavor. If using unsalted butter, just add a pinch of salt.
Hot sauce: You can use any style you like—Sriracha brings heat and a hint of garlic, while Mexican-style sauces vary widely, from mild and tangy to smoky and bold. Habanero hot sauce is great if you want it extra fiery. Feel free to experiment with whatever you have on hand.
Something sweet: Swap the maple syrup with honey, brown sugar, or agave nectar. Or leave it out entirely if you want a tangier, more traditional buffalo-style kick.
Acid: Apple cider vinegar adds depth, but white vinegar, lemon juice, or lime juice will all work in a pinch.
Aromatics: Boost the flavor by mixing in extras like garlic, ginger, mustard, soy sauce, or thyme.
How to Store Brown Butter Maple Hot Sauce
In the fridge: Store the sauce in an airtight container in the refrigerator for up to 2 weeks. Because it contains butter, it may firm up or separate slightly—just let it sit at room temperature, giving it a quick stir before serving.
Reheating: If the sauce has completely solidified in the fridge, microwave it in short bursts (10–15 seconds), stirring between each, until smooth and pourable. You can also reheat it gently on the stovetop over low heat while stirring continuously.
Freezer: You can freeze this sauce for up to 3 months. Pour it into a freezer-safe container or silicone cube tray for easy portioning. Let it thaw in the fridge overnight, then stir or reheat gently to bring it back together.
Maple Brown Butter Hot Sauce FAQs
What does brown butter do for this maple hot sauce?
Brown butter adds rich, nutty depth to this maple hot sauce and enhances the sweetness of the maple syrup. It gives the sauce a more complex, gourmet flavor compared to traditional buffalo sauce made with regular melted butter.
What’s the best hot sauce to use in this buffalo sauce recipe?
The best hot sauce for this maple brown butter buffalo sauce really depends on your heat preference. I’ve made it with Sriracha for a spicier kick, and more recently with a Mexican-style hot sauce that added mild heat and some extra spice. Both worked great and brought their own nuance. A habanero hot sauce would also be delicious if you like things fiery—just expect a serious step up in heat!
Can I use unsalted butter for this maple hot sauce?
Yes, unsalted butter works great for this maple hot sauce—just be sure to add a pinch of salt to balance the flavors. Salt helps highlight the nuttiness of the brown butter and brings everything together.
Would garlic go well in this maple hot sauce recipe?
Absolutely! Garlic goes really well in this maple brown butter hot sauce. Fresh chopped garlic, garlic powder, or even roasted garlic can add savory depth and a punch of umami.
Can I make this hot sauce without vinegar?
You can make this maple hot sauce without vinegar, but you’ll lose some of the acidity that balances the sweetness. Lemon or lime juice both work well as substitutes, or simply reduce the amount if you're sensitive to acidity.
That’s it, enjoy!
Give this maple brown butter buffalo sauce a try at your next barbecue or game day spread—it’s bold, buttery, and just the right balance of sweet and spicy.
We served it alongside my roasted jalapeño aioli for a big family BBQ, and everyone had a blast dipping between the two. Shrimp, chorizo, grilled chicken, asparagus, zucchini, and peppers—this sauce played well with everything on the table.
Summary
Maple Brown Butter Buffalo Sauce Recipe
Spice things up with a sweet kick! This gourmet buffalo-style hot sauce features rich brown butter and real maple syrup—perfect for wings, grilled veggies, BBQ meats, and more.
Makes: 1 cup (250 ml)
Prep: 5 min Cook: 5 min
Dietary Notes: Gluten-free, Egg-free, Vegetarian, Low-carb
Ingredients
1 stick (½ cup) salted butter (or unsalted butter, plus a pinch of salt)
½ cup hot sauce (Sriracha, Cholula, or Valentina work great)
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
Instructions
Brown the butter. Melt the butter in a saucepan over medium heat, swirling occasionally until it turns golden brown and smells nutty. Transfer to a heatproof bowl to cool.
Using the microwave? Check out my guide on how to make brown butter in the microwave.
Mix the ingredients. Once the butter has cooled to room temperature, whisk in the hot sauce, maple syrup, and vinegar until smooth and slightly thickened. Taste and adjust to your liking.
Serve. Use immediately or store in the fridge for later. This sauce pairs well with wings, grilled meats, roasted veggies, and more.
Top Tips
Watch the butter closely: Brown butter can go from perfect to burnt in seconds. Look for golden specks and a nutty aroma—then take it off the heat and transfer it to a heatproof bowl to stop the cooking.
Let it cool before mixing: If the butter is too hot, the sauce can separate. Let it cool to room temperature for a smooth, cohesive texture.
Reheat if needed: If the sauce solidifies in the fridge, microwave it in short bursts (10–15 seconds), stirring between each, or warm gently on the stovetop over low heat until smooth.
Further reading: For more, check out my tips, serving ideas, substitutions, storage tips, and FAQs!
Did you make this maple brown butter hot sauce?
I’d love to hear how it went—or how you made it your own. Please leave a comment below or tag me on Instagram @onecreativecook if you share your version of this spicy maple buffalo sauce.
More Sauce Recipes You’ll Love
Easy Caesar dressing without anchovies: A creamy, tangy Caesar dressing made with capers instead of anchovies—perfect for salads, sandwiches, or dipping.
Spicy Middle Eastern zhoug sauce: A bold cilantro-based sauce with jalapeños, garlic, and spices—great with grilled meats, falafel, or grain bowls.
Foolproof hand blender hollandaise: Rich, buttery hollandaise made fast with an immersion blender—ideal for eggs Benedict, asparagus, salmon, or steak.
5-minute all-purpose stir-fry sauce: A savory, quick-mix sauce that works with any veggie, noodle, or protein stir-fry.
Velouté sauce made with rotisserie chicken stock: A silky French classic made simple using homemade stock from leftover rotisserie chicken.
