Ingredients:

  • 3/4 cup cayenne pepper hot sauce
  • 1/2 cup unsalted butter, cold and cubed
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon white distilled vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon fine sea salt
  • 1 pinch cayenne pepper

Instructions:

  1. Prep the butter. Slice your 1/2 cup unsalted butter into small, even cubes and place them back in the fridge until the very last second. Note: Keeping it cold is the secret to the texture.
  2. Combine the liquid base. Pour the 3/4 cup cayenne pepper hot sauce, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon white distilled vinegar into your small saucepan.
  3. Add the dry seasonings. Stir in the 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/8 teaspoon fine sea salt, and a pinch of cayenne pepper.
  4. Heat the mixture. Place the pan over medium heat and bring the liquid to a gentle simmer until small bubbles form around the edges.
  5. Reduce the heat. Once simmering, turn the heat down to low. You don't want the liquid to be boiling when the butter hits the pan.
  6. Begin the emulsion. Add two or three cubes of the cold butter into the pan and whisk vigorously.
  7. Continue adding fat. Add the remaining 1/2 cup unsalted butter cubes one at a time, whisking constantly until the sauce is glossy and thick.
  8. Final check. Remove the pan from the heat immediately once the last bit of butter has melted.
  9. Rest the sauce. Let it sit for 1 minute until the surface looks velvety and opaque.