This fiery, glossy sauce comes together fast, built on the sharp tang of Frank's RedHot Original Cayenne Pepper Sauce whisked into melted butter until fully emulsified. A splash of white vinegar brightens the heat, while garlic powder and a pinch of extra cayenne round out the depth and give it that classic tavern-style kick. The key is whisking vigorously off the heat so the sauce turns smooth and uniform with no separation, then warming it gently until it's steaming — never boiling — so the texture stays silky. Toss it with crispy wings, drizzle it over cauliflower bites, or use it as a dip for fries; either way, it delivers that unmistakable buffalo tang in every bite. It's a reliable, straightforward sauce to keep in a vegetarian kitchen whenever you need that bold, buttery heat.
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Melt the butter in a small saucepan over medium-low heat until fully liquid, about 2 minutes.
Remove the pan from the heat and add the hot sauce, white vinegar, Worcestershire sauce, garlic powder, and cayenne, if using.
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