CHICK-FIL-A

Honey Roasted BBQ Sauce

MORE OF A SWEET AND SAVORY CONDIMENT THAN A BARBECUE SAUCE, THIS MIXTURE IS A WONDERFUL ADDITION TO BOTH MEATS AND FISH. TRY IT BRUSHED OVER ANY GRILLED ITEM, INCLUDING SHRIMP AND SCALLOPS, TO ENJOY THE COMBINATION OF HONEY AND SPICED MUSTARD.

1 / 4 cup French mustard, such as Grey Poupon 1 / 2 teaspoon smoked paprika

1 / 2 teaspoon sea salt 1 / 2 teaspoon ground white pepper 1 / 4 teaspoon granulated garlic 1 / 4 teaspoon onion powder 1 / 4 cup honey 1 / 2 cup olive oil 1 teaspoon ketchup or chili sauce

1 teaspoon brown sugar

2 tablespoons white wine vinegar

1 tablespoon lemon juice

2 tablespoons water

1 tablespoon cornstarch

1 egg yolk, optional

1. Whisk together the mustard with the dry spices. Stir in the honey, olive oil, ketchup, and sugar. Heat the mixture in a small saucepan until boiling.

2. Remove the pan from the heat and stir in the vinegar and lemon juice.

3. Make a paste of the water and corn starch and whisk into the sauce if not using righ t away. Refrigerate in a covered container until ready to use.

4. If you will be using the sauce immediately, whisk the egg yolk and water together until frothy, about 2 minutes. Slowly whisk the egg mixture into the sauce, stirring constantly, until completely incorporated and creamy.

Makes about 1 cup