This bold, buttery-tasting buffalo sauce gets its kick from Frank's RedHot and a punch of smoked paprika and cayenne, whisked into a smooth, glossy emulsion right on the stovetop. Garlic-infused olive oil builds a rich, savory base, while a splash of apple cider vinegar keeps things bright and tangy instead of one-note heat. Fresh chives, parsley, and a hint of dill stir in at the end for a fresh, herby finish that cuts through the spice beautifully. It comes together in minutes and keeps well in the fridge, so you can rewarm and re-emulsify a batch anytime a craving hits. Drizzle it over wings, roasted vegetables, or crispy cauliflower for that classic creamy-heat combo, all while fitting neatly into a dairy free kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
