Ingredients:
2/3 cup Frank’s RedHot pepper sauce (not the buffalo sauce)
½ cup (1 stick) unsalted butter, chilled and cut into small pieces
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
1/8 teaspoon garlic powder
½ teaspoon salt

Directions:
In a small saucepan over medium heat, combine all ingredients and bring to a simmer, whisking constantly. When the liquid begins to boil vigorously, remove from heat, stir and set aside until ready to use. May be made up to 3 days in advance and refrigerated. Reheat sauce on stovetop or in microwave before serving.

Sarah’s Tip: Using unsalted butter will allow you to keep the sauce from being too salty.