Checking the ingredient list, none of these components are built on gluten — hot sauce, ghee, apple cider vinegar, garlic powder, cayenne, and sea salt are all naturally clear of wheat-based ingredients, so this one comes together without any red flags to work around. The ghee melts into a silky base, and whisking in the hot sauce and vinegar over low heat builds that classic tangy, buttery-spicy flavor without ever letting it separate or boil. A pinch of garlic powder and optional cayenne push the heat exactly where you want it, and a final taste-and-season step lets you dial in the salt to your liking. It's ready in minutes and stores well in a jar, so you can drizzle it over wings, roasted veggies, or a grain bowl whenever the craving hits. Simple, fiery, and endlessly useful, this is a sauce worth keeping in steady rotation.
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Melt the ghee in a small saucepan over low heat until fully liquid, about 1 minute.
Add the hot sauce, apple cider vinegar, garlic powder, and cayenne, if using. Whisk constantly over low heat until the sauce is smooth and fully combined, about 2–3 minutes — do not let it boil.
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