Ingredients:

  • 1 cup aged cayenne hot sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp white vinegar
  • 1/2 cup unsalted butter, cubed and chilled
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp honey
  • 1 tsp cornstarch
  • 1 tsp cold water

Instructions:

  1. Combine the base liquids. Pour the 1 cup of aged cayenne hot sauce, 1 tbsp Worcestershire sauce, and 1 tsp white vinegar into your saucepan. Note: Starting cold allows the flavors to meld as they rise in temperature together.
  2. Infuse the dry aromatics. Whisk in the 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, and 1 tsp honey until no clumps of spice remain visible.
  3. Apply gentle heat. Place the pan over medium low heat and bring the mixture to a very gentle simmer. Look for small bubbles breaking the surface around the edges.
  4. Prepare the thickening slurry. In a tiny bowl, stir the 1 tsp cornstarch and 1 tsp cold water until it looks like milk.
  5. Thicken the foundation. Slowly drizzle the slurry into the simmering sauce while whisking constantly. Cook for 1 minute until the liquid becomes translucent and slightly heavy.
  6. Begin the emulsion process. Reduce the heat to the lowest possible setting.
  7. Introduce the chilled fat. Add the 1/2 cup of cubed butter two or three pieces at a time. Whisk vigorously until each piece is completely melted before adding the next.
  8. Finalize the sheen. Once all the butter is incorporated, remove the pan from the heat immediately. The sauce should look velvety and hold a ribbon like trail when drizzled from the whisk.
  9. Allow a brief rest. Let the sauce sit for 5 minutes. Notice how it thickens slightly and the orange hue deepens as the temperature stabilizes.