Ingredients

• ¼ cup hot sauce (Frank’s RedHot or any vinegar-based red chili sauce)

• 2 tbsp unsalted butter

• ½ tsp white vinegar

• ¼ tsp Worcestershire sauce

• ½ tsp garlic powder

• ½ tsp sugar (optional, to balance acidity)

• Pinch of salt

• Optional: ¼ tsp cayenne pepper (for extra heat)

Equipment Needed

• Small saucepan

• Whisk or spoon

• Measuring spoons

• Serving bowl or jar

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Instructions

1. In a small saucepan over low heat, melt the butter slowly—do not boil.

2. Add hot sauce, white vinegar, Worcestershire sauce, garlic powder, sugar, and a pinch of salt.

3. Whisk gently until the mixture is smooth and slightly thickened—about 3–5 minutes.

4. Taste and adjust: add cayenne for more heat or sugar for balance.

5. Turn off the heat and let it rest for 1–2 minutes.

6. Pour into a bowl or jar and serve warm, or cool and refrigerate for later use.

Tips

• Don’t boil the sauce or the butter will separate.

• You can double the recipe and refrigerate leftovers in a sealed jar for up to 1 week.

• For a vegan version, use vegan butter or olive oil instead of regular butter.