- 1 cup Frank’s Red Hot Original Sauce
- 5 tablespoons ghee* (or sub coconut oil)
- 2 tablespoons coconut aminos**
- 2 teaspoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
- Place a small saucepan over medium heat. Add all ingredients to saucepan. Once the ghee is melted, whisk to combine.
- Transfer sauce to a glass jar with lid. Store in the refrigerator for up to 2 weeks.
*A note on ghee: Ghee is clarified butter made from cow’s milk and it is traditionally used in Indian cooking. We love ghee for its rich, nutty flavor and high-smoke point, which makes it perfect for sautéing, searing, frying, and roasting. In the process of making ghee, the milk solids and impurities are removed, which makes it a Whole30 and Paleo compliant ingredient. Learn more about the difference between ghee and butter in this post. You can also sub coconut oil in place of the ghee for dairy-free.
**A note on coconut aminos: If you have yet to try coconut aminos as a substitute for soy sauce, we recommend that you do. It’s a staple in our kitchens and an ingredient we use often. Using coconut aminos in place of soy sauce, shoyu, or tamari is an easy way to reduce sodium, plus it’s Whole30-friendly, flavorful (it doesn’t taste anything like coconut) and made from just two ingredients (coconut sap and sea salt). Two of our favorite brands are Coconut Secret and Thrive Market.
- Serving Size: 1 tablespoon
- Calories: 39
- Fat: 4 g
- (Sat Fat: 2 g)
- Sodium: 540 mg
- Carbohydrate: 0 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 0 g
- Cholesterol: 10 mg