This bold, tangy buffalo sauce gets its silky texture from a base of garlic-infused olive oil and melted butter, whisked with classic cayenne hot sauce until glossy and smooth. Smoked paprika and a pinch of cayenne deepen the heat, while a splash of apple cider vinegar keeps things bright and balanced. Fresh chives, parsley, and dill fold in at the end for a herby, garden-fresh finish that cuts through the richness. It emulsifies into a thick, creamy consistency that clings beautifully to wings, roasted vegetables, or a dipping bowl. Make a batch ahead and rewarm gently on the stove whenever a craving hits — it keeps well in the fridge for effortless weeknight use. This one’s a genuinely solid pick if you’re cooking seed oil free, since every component here is something you can point to and trust.
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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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