A delicious marinade and basting sauce that is quite simple to make with ingredients you're bound to have in the cupboard. You could use olive oil instead of vegetable oil for fuller flavour. I got this recipe from my mother-in-law.
I believe this is the Cornell recipe and it is very good. However there is a warning about the sauce. If you wish to use the extra sauce on the COOKED chicken, be sure to bring the sauce to a boil. The raw eggs are the reason to cook the sauce. - 21 May 2008 (Review from Allrecipes US | Canada)
Extremely easy to prepare and not necessary to use a blender or processor, as long as you mix by hand really well. The vinegar and eggs make a nice contrast, making the chicken quite flavorful. Slightly salty to the taste, it is not recommended for people who want to cut back on their sodium intake. I would recommend cutting the vinegar back maybe to 3/4 cup. - 05 Jul 2000 (Review from Allrecipes US | Canada)
We thought this sauce was great, it was very similar to the chicken bbq's at local events. We will use it again soon. I would cut back on the salt though. - 06 Aug 2000 (Review from Allrecipes US | Canada)