This tangy, buttery hot sauce comes together in one small saucepan in just a few minutes flat. Frank's RedHot brings that signature tang, while a splash of white vinegar and a pinch of garlic powder round out the heat with real depth. Whisking it over low heat is the trick to that smooth, glossy, fully emulsified finish with zero separation. Add a pinch of cayenne if you want an extra kick, or keep it classic. It's endlessly useful for tossing over crispy wings, drizzling on roasted cauliflower, or stirring into a dip, and it keeps well in the fridge for whenever the craving hits. A great sauce to have on hand for a vegetarian kitchen.
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Melt the butter in a small saucepan over low heat until fully liquid, about 2 minutes. Remove from the heat.
Add the Frank's RedHot, white vinegar, Worcestershire sauce, garlic powder, and cayenne, if using, to the melted butter.
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