Tabasco's the right amount of heat. Never really liked the McChelheny sauce though, or any sauce with too much vinegar for that matter. Tried a time or two to make my own mash method style and it came out about like the traditional stuff, only maybe slightly worse/
So I started using was the dried and finely ground powder first, then "backfilling" with vinegar. You get a thick sauce this way and are able to add the bare minimum of vinegar.
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