Cornell Barbecue Sauce - cooking recipe

Ingredients
    2 large onions, grated
    1 1/2 tsp. brown sugar
    1 Tbsp. dry mustard
    1 Tbsp. salt
    3/4 tsp. black pepper
    3/4 tsp. Tabasco sauce
    1/2 (5 oz.) bottle Worcestershire sauce
    1/2 c. tomato juice
    1 1/2 c. vinegar
    1 c. salad oil
    1/2 c. wine
    1 1/8 c. water
    2 eggs, slightly beaten
Preparation
    Put all ingredients in large saucepan.
    Heat; do not boil. Dip chicken halves in sauce.
    Grill.
    Brush on additional sauce as needed.

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