486 red hot sauce recipes

Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Beer and Parmesan omelettes with a kick of Tabasco, ready in 10 minutes flat. The secret to the lightest, fluffiest eggs? A splash of suds in the batter.

A succulent steak dinner made with hot pepper sauce and a bit of gin.

Cajun cooking legend Justin Wilson's tuna salad kicks it up with hot sauce, dill relish, and mustard stirred into chopped hard-boiled eggs and mayo. Ready in 10 minutes flat, this spicy Southern spin on canned tuna is anything but boring.

Smoked trout fillets topped with a creamy watercress sauce made from sour cream, lemon juice, and a kick of hot sauce. No cooking required.

Lime-bright black bean and corn relish with cilantro, red bell pepper, and a few dashes of hot sauce. Five-minute no-cook condiment that pairs with grilled fish, tacos, or chicken.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Your family will love this tender and juicy meat loaf that will have everyone licking their lips.

Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.

Deep-fried chicken wings tossed in a hot sauce butter glaze with liquid smoke, horseradish, and Worcestershire, then baked until the sauce caramelizes.

Hot baked mushroom dip loaded with Monterey Jack cheese, bacon, sour cream, and a kick of hot sauce. Topped with bread crumbs and served bubbly from the oven.

Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.

Welsh rarebit with sharp cheddar melted in beer, eggs, dry mustard, and Worcestershire. Microwave method, spooned over ham and toast triangles.

Hy's Georgia chain-gang chili: a three-meat marathon chili with burgundy-marinated beef, ground pork, and poached chicken, simmered three hours with three kinds of chiles, beer, and Sauterne.