Step 1

Place the butter in a pan over medium heat. Once the butter begins to bubble, add the hot sauce. Stir continuously to create an emulsified sauce. Remove the pan from the heat and let it cool for 2-3 minutes.

Step 2

Once cooled, mix in the plain yogurt. Then, add a sprinkle of black pepper, a sprinkle of garlic powder, some lemon zest, and a pinch of MSG. The MSG will temper the spiciness of the sauce.

Step 3

Pour the mixture into a squeeze bottle and store it in the fridge for up to 2 weeks. It can be used as a dipping sauce, a marinade for chicken, or a salad dressing. You've got many options.