- 4 tablespoons butter unsalted, see note 1
- 3 tablespoons honey
- 2 tablespoons hot sauce vinegar-based, see note 2
- salt to taste
Add the butter to a saucepot over medium-low heat. Melt the butter.
Once the butter is melted, add the hot sauce and the honey. Add salt to taste.
Lightly simmer the hot honey sauce for 5 minutes, until it thickens slightly.
Taste for seasoning, adjust if needed, and serve.
General
- You can also use salted butter and omit the salt in the recipe.
- I recommend using a vinegar-based hot sauce like Tabasco or Crystal. If you use a less vinegar-forward hot sauce, you can balance out the sauce with a bit of vinegar.
- If you prefer a less spicy sauce, use only 1 tablespoon of hot sauce (or less, to taste).
Storage and Reheating
- Fridge This sauce can be stored in the fridge in an airtight container, preferably a glass jar with a lid. It should last for up to a week.
- Freezer I don't recommend freezing this sauce as the texture will become a little odd when defrosted.
- Reheating You can let this sauce come to room temperature, or add it to a small saucepan over low heat to warm it through. You can also reheat in the microwave, but be careful of splatter.
Calories: 74kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 10mg | Fiber: 0.03g | Sugar: 7g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.05mg