- 1/2 cup unsalted butter or ghee
- 2/3 cup Frank's Red Hot
- 1 1/2 tablespoon white vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon Original Rubarama
Place pan over medium heat, add all ingredients and whisk together until butter or ghee is liquefied and all ingredients are fully blended. Remove from heat and let cool.
Transfer to a sealed glass container and store in fridge. Some separation will be normal, so just shake sauce well before using.
What we used: The Original Rubarama, Frank's Red Hot, Lord Sandy's Worcestershire Sauce*
*Lea & Perrins is the classic Worcestershire sauce that most of you will know and have on hand. We used Lord Sandy's in this recipe just to keep the recipe vegetarian.