Ingredients
Scale
- 1 cup Louisiana-style hot sauce (such as Frank's or Crystal)
- 1/4 cup prepared white horseradish (drained well)
- 1/4 cup packed light brown sugar
- 1/4 cup distilled white vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
Instructions
- Step 1: Combine the hot sauce, prepared horseradish, brown sugar, white vinegar, Worcestershire sauce, garlic powder, and salt in a small, non-reactive saucepan.
- Step 2: Place the saucepan over medium-low heat and whisk the mixture continuously until the brown sugar is completely dissolved and the sauce begins to gently steam. Do not allow the sauce to come to a hard boil.
- Step 3: Once the sugar is dissolved, reduce the heat to low and allow the sauce to gently simmer for 5 minutes, stirring occasionally, to allow the flavors to fully meld.
- Step 4: Remove the saucepan from the heat and transfer the sauce to a heatproof container or bowl. Allow the Tiger Sauce to cool completely to room temperature.
- Step 5: Transfer the cooled sauce to an airtight jar or bottle and refrigerate for at least 4 hours (or preferably overnight) before serving. This chilling time allows the flavors to intensify and the sauce to achieve the proper consistency.
Notes
- Store this zesty sauce in an airtight container in the refrigerator; it keeps its intense flavor profile for up to three weeks.
- If the sauce thickens too much upon chilling, stir in a tiny splash of fresh vinegar or hot sauce just before serving to restore the perfect drizzling consistency.
- Tiger Sauce is fantastic chilled as a potent condiment for grilled shrimp skewers, crispy fried oysters, or alongside a classic rare roast beef sandwich.
- Keep a keen eye on the heat during Step 2; avoiding a hard boil prevents the vinegar and hot sauce from scorching or reducing too quickly, ensuring a smooth, balanced final product.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American