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Armstrong Yale Sauce Recipe

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This recipe for Armstrong Yale Sauce is from The Armstrong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup oil
1/2 cup apple cider vinegar
1 tablespoon salt (or less)
1/2 teaspoon pepper
1 egg OR 1/4 cup egg beaters
1/2 teaspoon brown mustard
1/4 teaspoon siracha sauce
1 tablespoon each onion and garlic powder
Big dash of Worcester sauce
Directions:
Directions:
Combine all ingredients in a bowl and whisk together (do NOT put in blender).

Used for basting grilled chicken - reserve about 1/4 cup to add at the very end of the cooking time.
Number Of Servings:
Number Of Servings:
Enough for a whole chicken, cut up
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
This recipe has been in Austin's family for many, many years. It is their tradition to grill chicken using this marinade on summer holidays such as Labor Day. The first time his family met my family (long before we were married), they invited us to a barbeque at our Camp in Saugerties, NY and made their famous Yale Sauce Chicken. Unfortunately, it was quite hot that day and the egg-based marinade on the raw chicken, in the sun for too long was not a good combination. Everyone on both sides of the families got violently ill (except Austin's grandfather, Tim Holland and Patti's father, Frank Rizza both of whom miraculously escaped)! It wasn't until years after the event that the Armstrongs admitted they had been ill too - for years, we all thought the Rizzas had just gotten sick on something else.

Which is why we usually use egg beaters, rather than raw eggs in this now ...

It makes a delicious, salty, crunchy coating on the grilled chicken, but handle with care.

 

 

 

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