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Hot Lemon Pepper Sauce

Hot Lemon Pepper Sauce

This zesty and spicy sauce combines fresh lemon, black pepper, and customizable heat for the perfect wing sauce or versatile condiment ready in minutes!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8
Course: Condiment, Sauce
Cuisine: American, Southern
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium lemons (for 1/4 cup juice and 1 tablespoon zest)
  • 2 tablespoons olive oil (or 3 tablespoons unsalted butter for traditional version)
  • 3 cloves garlic (minced)
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup low-sodium chicken broth (or vegetable broth)
  • 1/2 teaspoons freshly cracked black pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon hot sauce (Frank's RedHot or Louisiana style recommended)
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Equipment

  • Medium skillet
  • Microplane zester
  • Citrus juicer
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Zest and juice the lemons. You'll need about 1/4 cup of juice and 1 tablespoon of zest.
  2. Heat olive oil (or butter) in a medium skillet over medium heat.
  3. Add minced garlic and red pepper flakes. Sauté for 30 seconds until it smells amazing, but watch carefully so the garlic doesn't burn.
  4. Pour in chicken broth, lemon juice, lemon zest, black pepper, salt, and hot sauce. Stir everything together.
  5. Bring to a gentle simmer and cook for 5-7 minutes, until it reduces and thickens slightly.
  6. If you want more heat, add cayenne pepper to taste.
  7. Remove from heat and stir in fresh parsley if using.
  8. Give it a taste and adjust seasonings if needed.
  9. Use right away or let it cool before storing.

Notes

  • Storage: Keep in the fridge in an airtight container for up to 5 days or freeze for up to 3 months.
  • Creamy Version: Add 1/4 cup heavy cream and 2 tablespoons grated Parmesan during the last minute of cooking.
  • Dairy-Free: Use olive oil instead of butter and skip the cheese if making the creamy version.
  • Heat Level: Make it as mild or spicy as you like by adjusting the red pepper flakes, hot sauce, and optional cayenne.
  • For Wings: This recipe makes enough sauce for about 1.5-2 pounds of chicken wings.
  • Hot Honey Version: Stir in 1-2 tablespoons hot honey at the end for a sweet-heat kick.
  • Thickening Tip: For a thicker sauce, let it simmer longer or add a small mix of 1/2 teaspoon cornstarch with 1 tablespoon water.