This buffalo sauce gets its heat from a classic cayenne-based hot sauce, mellowed with garlic-infused olive oil and a tangy hit of apple cider vinegar. Smoked paprika deepens the flavor while fresh chives, parsley, and dill bring a bright, herby finish that cuts through the richness. Whisked until creamy and fully emulsified, it clings beautifully to wings, roasted vegetables, or a drizzle over grain bowls. It comes together in one saucepan in just a few minutes and keeps well in the fridge for whenever a craving hits. This one's a solid pick if you're watching added sugar, since it leans on spice, acid, and fresh herbs for flavor instead of anything sweet.
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Combine the garlic-infused olive oil, hot sauce, and butter in a small saucepan over medium-low heat, whisking constantly until the butter is fully melted and the mixture is smooth and uniform, about 2–3 minutes.
Remove the pan from the heat. Whisk in the mayonnaise, apple cider vinegar, smoked paprika, cayenne, and salt until fully incorporated and the sauce is creamy and emulsified.
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