When I make buffalo sauce, I put Frank's Red Hot and vegetable oil in a sauce pan with worcestershire, sugar, and spices (garlic powder, black pepper, cayenne pepper, red pepper flakes, etc.). Let it simmer for 5ish min, maybe a little longer. Remove from heat for 10 min.

Meanwhile, whisk one egg yolk (just the yolk) for a couple min. Add 2 tsp of corn starch and 2 tsp of cold water. Whisk that for a couple min.

After the sauce has cooled for 10 min, add the sauce in a slow, continuous stream into the yolk mixture while whisking continuously (be sure to put the sauce into the yolk mixture, not the other way around). This is the most important step to a sauce that won't separate. Took me a few tries to get this part right. Pour too quickly and it won't emulsify. Pour too slowly and the sauce will be too cool to emulsify correctly. I have found that it works best when one person pours and another whisks.