Cornell Barbecue Sauce
(Shared recipe submitted by Amy Margaret Brown-Griffis.)
Amy writes: "I was skimming your recipes for ones I hadn't read. I came across the vinegar-based barbecue sauce (see the similar and related recipes links). This brought to mind that you might like the local and family favorite. It is vinegar-based, not sweet and does not burn. It is called Cornell Sauce after the college. It was devised sometime in the early 50's at the Farm Home Extension of the college. The original recipe called for four tablespoons salt, but I have decreased it. This is the sauce used at all the local BBQ stands and firemen's field days. I usually try to marinate chicken overnight, but one or two hours is fine. Turn and baste chicken often. It is finger-licking good. My nieces use it in the winter to dip chicken roasted in the oven. I have used it to roast chicken, but it lacks the crispy charcoal flavor."
- 2 cups vinegar
- 1 cup oil
- 1 large egg
- 1 tablespoon poultry seasoning
- 3 tablespoons salt (or to taste)
- Pepper to taste
Put Ingredients into a blender and blend until smooth.
About Amy: It has been so much fun corresponding with Amy and discussing Pennsylvania Dutch recipes. I know she would love to hear from you if you have any questions or comments. Her e-mail address is firstname.lastname@example.org.
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