This bold, tangy sauce gets its heat from a classic cayenne-based hot sauce, mellowed with garlic-infused olive oil and a hit of smoked paprika and cayenne for extra depth. Fresh chives, parsley, and dill get whisked in at the end, giving every spoonful a bright, herby lift against all that spice. Apple cider vinegar adds a little tang to balance the richness, and the whole thing comes together into a smooth, pourable sauce perfect for drizzling over wings, roasted veggies, or a loaded snack board. It reheats beautifully too, so it's easy to make ahead and keep on hand for whenever a buffalo craving hits. This one is a great fit for a vegan kitchen, no compromise on flavor.
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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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