1 egg, beaten
1/2 c. vegetable oil
1 c. vinegar
2 tbsp. salt, less if desired
1 1/2 tsp. poultry seasoning
1/4 tsp. pepper

In a pint container with a tight cover, combine above ingredients. Shake well. Baste meat generously. This sauce will not blacken like tomato sauce so it can be used throughout the cooking process.

Can be stored for several weeks in a tightly sealed container; refrigerate.