The “Rest” Period: For the Yum Yum, Chicken Finger, and Honey Mustard sauces, let them sit in the
fridge for at least 30 minutes before serving. This allows the dried spices (like onion and garlic powder) to rehydrate and the flavors to meld.
The Alfredo Technique: When making the Olive Garden Alfredo, whisk the flour into the melted butter and garlic first to create a “roux.” Add the liquids slowly while whisking to prevent clumps. Add the Parmesan at the very end on low heat so it melts smoothly rather than becoming stringy.
Sweet & Sour Consistency: For that glossy finish, make sure you mix the cornstarch and water into a “slurry” before adding it to the simmering juice mixture. This prevents white floury lumps from forming.
The Chick-Fil-A Smoky Note: If you want that authentic taste, use a hickory-flavored or smoky BBQ sauce rather than a very sweet or spicy one.
Yum Yum Sauce
- 1 cup mayonnaise
- 4 tbsp water
- 2 1/2 tbsp ketchup
- 2 tbsp sugar
- 1 1/2 tbsp rice vinegar
- 1 1/2 tbsp butter
- 2 tsp onion powder
- 1 tsp sweet paprika
Chick-Fil-A Sauce
- 2 tsp yellow mustard
- 2 tbsp barbecue sauce
- 1/2 cup mayonnaise
- 1 tbsp honey
- 1/8 tsp garlic powder
Olive garden Alfredo Sauce
- 6 tbsp butter
- 1 tbsp garlic
- 1 tsp garlic powder
- 2 tbsp flour
- 1 1/2 cups whole milk
- 1 cup Parmesan cheese
- 1 1/3 cups whipping cream
- 1/2 tsp salt
- 16 oz fettuccine
- fresh parsley
Chicken Finger Dipping Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 tsp garlic salt
- 1 tsp black pepper
- 1 tsp hot sauce
- 1/2 tsp Worcestershire sauce
Honey Mustard Sauce
- 3/4 cup mayonnaise
- 3 tbsp yellow mustard
- 3 tbsp honey
- 2 tsp apple cider vinegar
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
Sweet & Sour Sauce
- 6 oz pineapple juice
- 1/2 cup ketchup
- 1 tsp soy sauce
- 3/4 cup brown sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 1/4 cup apple cider vinegar