(Test group customers could tell the distinct difference between the first, publicly-launched Honey Roasted BBQ and wanted the original recipe created by Hugh Fleming which was launched second to the public and named Chick-fil-A Sauce.) Their sauces are delicious if you haven't tried them; very tangy and smoky ... mmm-mm. Jenn commented that she uses her saved packets as dressing for sandwiches. Genius idea, right? Of course it made me think about their dressings all day and I couldn't wait to use my extra packets on sandwiches, salads, quesadillas, chicken, tacos, veggies, burgers... the possibilities are endless. Then it occurred to me that most likely there are copy cat recipes online for their sauces. And sure enough I found a pretty darn good substitute for their Honey Roasted BBQ Sauce that I have tried and loved. Plus, I found a super easy recipe for the Chick-Fil-A Sauce, which I have yet to try out, but I will share anyways because it only has two ingredients. Now I don't have to wait for my next trip to Chick-fil-A or skimp on using my little 0.4 oz packets.
Honey Roasted BBQ Sauce
Serves: 1 cup
Start-to-Finish: 25 minutes
Recipe By: Todd Wilbur
1/2 cup vegetable oil
1/4 cup honey
1 TBSP Grey Poupon Dijon mustard (you can substitute any Dijon mustard but to get the closest to Chick-fil-A sauce it apparently needs to be the Grey Poupon kind, I used one with horseradish sauce in it because I liked the zippiness and it is what I had in my fridge. Let's face it, if I have to go out to buy new mustard I might as well stop by Chick-fil-A and get some packets of sauce instead.)
1 tsp ketchup
1 tsp sugar
1/4 tsp paprika
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
1/8 tsp onion powder
2 1/2 TBSP white vinegar
1/2 tsp concentrated hickory liquid smoke flavoring (I substituted with 1 tsp of plain ole BBQ sauce because, seriously, who has liquid smoke flavoring just laying around?)
1/4 tsp lemon juice
1 egg yolk
1 tsp water
1 TBSP cornstarch
1. Combine oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder, and onion powder in a small saucepan over low heat until boiling.
2. Stir until it becomes jelly-like and well incorporate.
3. Remove the pan from the heat and let it cool, uncovered, for 10 minutes.
4. While the sauce is cooling, whisk egg yolk with water in a small bowl for about 2 minutes or until color is pale yellow.
5. Then, whisk in cornstarch until dissolved.
6. Once sauce has cooled, add vinegar, smoke flavoring (or BBQ sauce), and lemon juice.
7. Drizzle in the egg yolk mixture in a steady stream while rapidly whisking. (This will create a thick, creamy emulsion that will prevent the oil from separating.)
8. Cover and refrigerate until serving.
Serves: 1 cup
Start-to-Finish: 5 minutes
Recipe By: www.food.com
1 cup Ken's honey mustard dressing (no brand substitutions or lite versions here, it makes a difference)
2 tsp smoky barbecue sauce
1. Combine ingredients.
2. Cover and refrigerate until serving.