Edna Babcock, Owego, New York, says, “Here in New York, this is called Cornell Barbecue Sauce.”
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Cornell Barbecue Sauce Recipe
1 egg
1 cup oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon black pepper
1 tablespoon poultry seasoning
1 teaspoon black pepper
In bowl, beat egg. Add oil and beat again. Add remaining ingredients and stir to combine. Leftover sauce may be refrigerated up to 8 weeks. Yields enough sauce for 10 chicken halves.
