Ingredients:

  • 1/2 cup (120 mL) Full-Fat Mayonnaise
  • 1/4 cup (60 mL) Classic Smoky BBQ Sauce
  • 2 Tbsp (30 mL) Runny Honey (or Maple Syrup)
  • 1 Tbsp (15 mL) Yellow Mustard (American style)
  • 1 tsp (5 mL) Dijon Mustard (Optional)
  • 1/2 tsp (2.5 mL) Apple Cider Vinegar (or fresh lemon juice)
  • 1/4 tsp (1.25 mL) Smoked Paprika
  • Pinch Fine Sea Salt, to taste
  • Pinch Freshly Ground Black Pepper, to taste

Instructions:

  1. Combine the Wet Ingredients: In a medium mixing bowl, measure and add the mayonnaise, BBQ sauce, honey, Yellow Mustard, and Dijon Mustard (if using).
  2. Add the Brighteners: Pour in the apple cider vinegar or lemon juice. These ingredients provide the essential tanginess to cut the richness.
  3. Whisk Until Smooth: Using a small whisk, mix vigorously until all ingredients are completely incorporated and the sauce is uniform in colour and texture. Ensure no streaks of mayonnaise remain.
  4. Add Depth: Stir in the smoked paprika, salt, and black pepper.
  5. Taste and Refine: Taste a small spoonful and adjust the flavor balance. If too sweet, add more vinegar. If lacking smoky depth, add a pinch more paprika or BBQ sauce.
  6. Chill and Rest: Transfer the finished sauce to an airtight container or jar. Place in the refrigerator and chill for a minimum of 30 minutes. This resting period is non-negotiable for flavor development, allowing the smoky and sweet notes to marry.
  7. Serve: Give the sauce a quick stir just before serving with chicken tenders, fries, or burgers.