Make the cornstarch slurry

• Combine the water and cornstarch in a mixing bowl and stir until smooth.

Heat the sauce base

• In a saucepan, combine the hot sauce, garlic powder, onion powder, smoked paprika, Worcestershire sauce, vinegar, cayenne, salt and pepper.
• Heat over medium-low heat, then stir in the cornstarch mixture.
• Bring to a gentle simmer until it starts to bubble.

Whisk in the butter

• Remove the saucepan from the heat.
• Add the butter one tablespoon at a time, whisking until fully incorporated before adding the next.
• Continue until all the butter is incorporated and the sauce is rich and creamy.

Blend until silky

• Transfer the sauce to a high-speed blender and blend until smooth, silky and thick.

Store

• Pour the sauce into a Mason jar and keep it refrigerated for up to two weeks.