1/2 cup light oil (sunflower or safflower)
1/3 cup honey
2 Tbsp Dijon mustard
3-5 tsp bbq sauce (see my BBQ sauce recipe)
1 tsp ketchup (I use Simply Heinz)
1 tsp granulated sugar
1/4 smoked paprika
1/2 tsp Himalayan salt
1/8 tsp ground black pepper
1/8 tsp granulated garlic powder
1/8 tsp granulated onion powder
2 1/2 Tbsp coconut vinegar
1/2 tsp concentrated hickory liquid smoke
1/4 tsp lemon juice
1 egg yolk
1 tsp water
In a saucepan on the top of the stove combine the oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder and onion powder. Place over medium heat until it comes to a slight boil continue stirring while adding the vinegar, liquid smoke and lemon juice. Remove from heat and set aside.
In a separate bowl , whisk the egg yolks and one teaspoon of water until it is thoroughly incorporated.
Begin tempering the egg yolk mixture by whisking it while adding the warm sauce mixture very very slowly, be careful not to cook the egg. Slowly bring the temperature of the egg up to the temperature of the sauce by drizzling in sauce slowly.
As the yolk and the sauce are combined it will create a thick emulsion which will keep the oil from separating from the sauce.
Store the sauce in the fridge in an airtight jar and use as desired.
***No need to worry about the raw egg due to the vinegar content and adding to the warmed sauce.