Buffalo Hot Wing Sauce
1 cup of Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 tsp granulated sugar
1 1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/8 tsp coarse ground black pepper
1 egg yolk
2 tsp water
2 tsp cornstarch
Combine all ingredients except egg yolk, water and cornstarch in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from the heat and allow to cool, uncovered, for 10 minutes.
While sauce cools, vigorously whisk egg yolk with 2 tsp of water in a medium bowl for about 2 minutes or until colour is pale yellow. Whisk in cornstarch until dissolved.
Drizzle the hot sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick and creamy emulsion that will prevent the oil from separating. Cover sauce and chill it until it’s needed.
Note: You can reduce or increase the amount of cayenne pepper in the sauce to adjust the heat to your liking. Also, if you want a garlicky sauce, add extra garlic powder.