Ingredients:

  • 2/3 cup Aged Cayenne Pepper Hot Sauce
  • 1/2 cup Unsalted Butter, cold and cubed
  • 1 1/2 tablespoons White Distilled Vinegar
  • 1/4 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Cornstarch
  • 1 teaspoon Cold Water

Instructions:

  1. Combine the base. Whisk the aged cayenne hot sauce, white vinegar, Worcestershire sauce, garlic powder, and extra cayenne pepper in a small saucepan over medium heat. Note: Starting with a cold pan allows the spices to bloom as the liquid warms.
  2. Dissolve the starch. In a tiny bowl, stir the cornstarch into the cold water until it forms a smooth, milky slurry.
  3. Thicken the liquid. Whisk the slurry into the simmering sauce. Cook for 1-2 minutes until the liquid slightly darkens and thickens.
  4. Lower the heat. Turn your burner down to the lowest setting. Note: If the sauce is too hot, the butter will separate and turn oily.
  5. Temper the butter. Add one or two cubes of cold butter at a time.
  6. Whisk vigorously. Stir constantly until the butter is fully incorporated before adding more. Continue until the sauce looks opaque and creamy.
  7. Check the sheen. The sauce should look glossy and coat the back of a spoon without running off immediately.
  8. Final seasoning. Taste a tiny drop (careful, it’s hot!) and adjust with a pinch of salt if needed, though the hot sauce usually provides enough.
  9. Remove from heat. Slide the pan off the burner immediately once all the butter is in to stop the cooking process.
  10. Rest briefly. Let the sauce sit for 2 minutes; it will continue to tighten as it cools slightly.