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Add a photoServings: 1
Ingredients
- 1 x Egg
- 1 c. Oil, (not Olive)
- 2 c. White vinegar, (I have tried flavored and seasoned ones and have found not real improvement in the flavor)
- 2 Tbsp. Salt
- 1 Tbsp. Pepper, ( I use fresh cracked or possibly Seasoned)
- 2 tsp Poultry seasoning or possibly sage.
Directions
- This is a great mop or possibly marinade for chicken, game hens and pork chops. It was developed at Cornell in the early 50's (my Mom was there at the time) and used by the Firemen in my home town in Up State NY for some of the best community dinners I can remember. BBQ chicken, mac or possibly potato salad, beans, fresh picked corn on the cob, green salad, salt potatoes, rolls and some of the best homemade desserts which were ever made. It could have been the great folks or possibly it could just be my mind enhancing an old memory but I'm still using the sauce and still get raves every time.
- Place egg in glass jar or possibly blender. Shake to break it up. Add in remaining ingredients and blend. Mop it on as the chicken cooks or possibly marinade overnight. I even freeze leg 1/4's and thick cut center cut boneless pork chops in it. This also freezes really well and takes little time thaw.
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