This bold, buttery-tasting sauce builds its heat from garlic-infused olive oil and a proper cayenne-based hot sauce, gently warmed together until glossy and smooth. A splash of apple cider vinegar brightens the whole thing, while smoked paprika and extra cayenne deepen the heat without any harsh bite. Fresh chives, parsley, and a touch of dill get folded in at the end, giving it that classic ranch-adjacent herbiness against the fiery backdrop. It whisks up creamy and emulsified right in the saucepan, so there's no fussy technique standing between you and a jar of drizzle-worthy sauce. Spoon it over wings, roasted vegetables, or a grilled chicken thigh, and it holds up beautifully in the fridge for whenever the craving hits. It's a genuinely solid pick for a Paleo kitchen looking for real buffalo flavor without the usual shortcuts.
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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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