This is “Cornell Chicken Barbecue Sauce”, created in 1950 by Robert C. Baker in order to encourage certain kinds of agriculture, especially that of chicken. The sauce remains extremely popular in certain places. And it has no added sugar, unlike every BBQ sauce this writer has ever seen in many supermarkets.
1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg
Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in a refrigerator for several weeks.