This tangy, buttery hot sauce comes together in one small saucepan in under five minutes, whisked over low heat until it turns glossy and fully emulsified. Tangy apple cider vinegar and a hit of garlic powder round out the classic hot sauce base, while a pinch of cayenne lets you dial the heat up or down to taste. It's the kind of sauce that clings perfectly to wings, drizzles beautifully over roasted cauliflower, or gets stirred into a dip, and it comes together fast enough for a weeknight snack craving. A final taste-and-season step with sea salt means you're always in control of the balance before it hits the table. This one is a solid, easy addition to a vegetarian kitchen, ready to spoon over just about anything that needs a spicy kick.
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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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