Ingredients:

  • 1/2 cup Mayonnaise (full-fat preferred)
  • 1/4 cup Honey (runny type)
  • 1 Tbsp Yellow Mustard (classic American)
  • 1 tsp Apple Cider Vinegar
  • 2 Tbsp BBQ Sauce (Hickory or Smoky variety)
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Measure and Gather: Lay out all ingredients. Having everything measured beforehand ensures seamless assembly for this quick recipe.
  2. Combine Wet Ingredients: In a medium mixing bowl, combine the Mayonnaise, Honey, BBQ Sauce, Yellow Mustard, and Apple Cider Vinegar.
  3. Initial Whisk: Whisk the mixture vigorously for 30–45 seconds until the liquids are fully incorporated and the sauce is uniform in colour and texture.
  4. Add Dry Seasonings: Sprinkle in the Smoked Paprika, Garlic Powder, and Fine Sea Salt.
  5. Final Whisk: Continue whisking for another 30 seconds until the seasonings are thoroughly distributed and there are no streaks of paprika visible.
  6. Taste and Adjust: Sample the sauce. Adjust seasoning with a pinch more salt or 1/2 tsp of vinegar if needed. Add 1/2 tsp more honey if it's too tangy.
  7. Crucial Chilling: Transfer the sauce into an airtight container. Refrigerate for a minimum of 30 minutes (preferably 2 hours). This non-negotiable step allows the sweet, tangy, and smoky notes to truly meld and deepen.
  8. Serve: Give the sauce one final stir before serving alongside chicken tenders or fries.