Lisa Marshall's "Honey" Roasted Barbecue Sauce

This recipe is from Lisa Marshall in Low-Carbing Among Friends, Volume-1.  It took ordinary roasted chicken from the grocery store and transcended it to something really special.  Try it and see!  We loved it!  If you have digestive trouble with the maltitol in the sugar-free honey, use only a tablespoon and make up for the rest with extra sweetener or maybe use a sugar-free pancake syrup that agrees with you or I believe there is another sugar-free honey without maltitol in it that you could use instead, although some of the reviews are a bit iffy too. I wish manufacturers would eat their own products.  I am so sick of manufacturers trying to sell us products that put many of us low-carbers in the bathroom.  I get suckered once, but believe me, never again!!  I think xylitol is fine in moderation but again can cause digestive problems for some folks  I used a little real honey (took my chances with the carbs rather) and extra sweetener.  Phew - it was seriously good!  Nancy commented that Birgit has a homemade sugar-free honey over here.

“HONEY” ROASTED BARBECUE SAUCE

If you are a fan of the honey roasted barbecue sauce that is a special request item at Chick-Fil-A, then you will be a fan of this sauce. The flavor is there; only the carbs are missing!

¹/₂ cup light olive oil (125 mL)
¹/₄ cup sugar free honey substitute (60 mL)
1 tbsp dijon mustard (15 mL)
1 tsp sugar free ketchup (5 mL)
1 packet sweetener
¹/₄ tsp paprika (1 mL)
¹/₄ tsp salt (1 mL)
¹/₈ tsp pepper (0.5 mL)
¹/₈ tsp garlic powder (0.5 mL)
¹/₈ tsp onion powder (0.5 mL)
2 tbsp vinegar (30 mL)
³/₄  tsp liquid smoke (3 mL)
¹/₄ tsp lemon juice (1 mL)
1 egg yolk
1 tsp water (5 mL)

In saucepan, blend oil, honey substitute, mustard, ketchup, sweetener, paprika, salt, pepper, garlic powder and onion powder. Bring to a boil, stirring often. Remove from heat and cool ten minutes. Stir in vinegar, liquid smoke and lemon juice. In bullet blender, place the egg yolk and water, or process with an immersion blender until pale yellow.

Add ¹/₄ cup (60 mL) of the sauce to the egg yolk and blend well. Add in half the remaining sauce and blend. Add the last remaining sauce and blend. The mixture should emulsify to a spoonable sauce.

Yield:   16 servings

1 tbsp (15 mL) per serving

74 calories

trace protein

7 g fat

1 g carb