This bold, buttery buffalo sauce comes together fast in one saucepan, with garlic-infused olive oil and smoky paprika building layers of flavor before the hot sauce brings the signature tang. A whisk of mayonnaise and a splash of apple cider vinegar smooth everything into a creamy, emulsified sauce with just the right kick of cayenne. Fresh chives, parsley, and a touch of dill get stirred in at the end, giving it a bright, herby finish that cuts through the richness. It's the kind of sauce you'll want on wings, drizzled over roasted vegetables, or stirred into a dip, and it keeps well in the fridge for whenever the craving hits. Simple pantry ingredients and a quick simmer make this an easy one to stir into a gluten free spread without a second thought.
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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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