Buffalo sauce is one of those condiments that feels like it should be off-limits when you're managing a sensitive gut — most store-bought versions are loaded with garlic and onion, which are two of the biggest FODMAP offenders hiding in plain sight. This sauce solves that problem without sacrificing any of the bold, tangy heat that makes buffalo flavor so craveable. Garlic-infused olive oil delivers all the savory depth you'd expect, since the FODMAPs don't transfer into the oil itself — only the flavor does. A cayenne-based hot sauce (just check the label for no garlic or onion extract) keeps the heat clean and compliant, while butter and mayonnaise whisk in to create a genuinely creamy, glossy emulsion. Smoked paprika adds a subtle smokiness, and fresh chives, parsley, and optional dill give it a herby lift that takes it well beyond your average wing sauce. The whole thing comes together in one small saucepan in under five minutes, and it keeps in the fridge for up to five days — making it easy to have on hand for drizzling, dipping, or tossing all week long. This recipe makes six servings, so it's just as practical for meal prep as it is for a crowd.
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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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