So dilute it and then mask it with as many other flavors as possible? Sounds about right…
I would need to check, but my general preference for a table sauce to “make food spicy” is in the hundred thousands range, but I’ve enjoyed a few Carolina Reaper (million-ish) sauces more as an accent to something else (fried foods really are amazing with hot sauces). Like, not gonna be dunking my chips in there on movie night but more than willing to use them to spice up a lazy wings or whatever night.
The Last Dab and similar “hottest sauces in the world” very rarely have a good flavor of their own. Partially because it is really hard to maximize you scoville count without being a REALLY thick (often “grainy”) sauce. And partially because you are more or less overloading your tastebuds immediately. So why waste time dialing in on the flavors that chili peppers enhance?
And this is a pretty common refrain with The Last Dab especially. I think even some of the Hot Ones staff have even talked about how it is actually a bad sauce and you should only eat it if you want the pain.