Eosinophilic Esophagitis Friendly Creamy Buffalo Herb Sauce
Total time15 min
Prep time10 min
Cook time5 min
4.9(28)
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Learn more →Ingredients
6 servings
- 3 tbsp garlic-infused olive oil
- ⅓ cup frank's redhot original hot sauce (or other cayenne-based hot sauce with no garlic or onion)
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp mayonnaise
- 1 tsp apple cider vinegar
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp fine salt
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh dill, finely chopped (optional)
Instructions
- 1
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.
- 2
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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