Cut the butter into 1-inch cubes. Place in a bowl and refrigerate until chilled.

In a small bowl, add cornstarch and white vinegar. Whisk to mix well.

Place a medium sauté pan over medium heat. Add hot sauce and bring to a simmer.

Whisk in the thickened vinegar. Return to a simmer and cook for 1 minute. Remove from heat.

Add cayenne. Stir.

Slowly whisk in the cold butter.

Keep warm until serving.