1 cup vegetable oil
1/2 cup honey
2 tablespoons Grey Poupon Dijon mustard
2 teaspoons ketchup
2 teaspoons granulated sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
5 tablespoons white vinegar
1 teaspoon concentrated hickory liquid smoke flavoring
1/2 teaspoon lemon juice
2 egg yolks
2 teaspoons water
2 tablespoons cornstarch
INSTRUCTIONS:
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Combine together the oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder, and onion powder. heat to boiling over medium heat in a saucepan. Stir and remove from the heat. Allow it to cool uncovered for about 10 minutes. Stir in the white vinegar, liquid smoke flavoring and the lemon juice.
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While the sauce is cooing, stir the egg yolks vigorously with 2 teaspoons of water for about 2 minutes or unitl the color of the egg yolks are a pale yellow. Stir in the cornstarch until it is dissolved.
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Drizzle the sauce mixture, when it’s cooled, into the egg yolk mixture in a steady stream while whisking rapidly.
This creates a thick, creamy mixture and prevents the oil from separating.
Cover the finished sauce and chill in the fridge.
Makes about 2 cups of sauce.