Directions:
- Remove the chill from the egg by placing it, uncracked, in warm water for about 5 minutes.
- Crack the egg into a medium nonreactive bowl.
- Using an electic mixer at low speed, beat the egg.
- SLOWLY beat in the oil.
- This should take 1 to 2 minutes, and it should be like a thin mayonnaise when complete.
- Beat in the vinegar, salt, poultry seasoning and pepper.
- Use half as a marinade.
- Cover and refrigerate the rest to use as a baste while grilling.
- Be careful to discard the marinade after removing the chicken, don't use this portion as the basting sauce!
- Can easily be doubled for crowds, just be sure to adjust mixing time if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.03 Kcal (2114 kJ) | ||
| Calories from fat | 502.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.86g | 86% | |
|---|---|---|---|
| Cholesterol | 46.5mg | 16% | |
| Sodium | 418.92mg | 17% | |
| Potassium | 76.03mg | 2% | |
| Total Carbs | 1.82g | 1% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 1.79g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 390.44 Kcal (1635 kJ) | ||
| Calories from fat | 388.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.18g | 86% | |
|---|---|---|---|
| Cholesterol | 35.95mg | 16% | |
| Sodium | 323.87mg | 17% | |
| Potassium | 58.78mg | 2% | |
| Total Carbs | 1.4g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 1.39g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 4% | |
| Calcium | 19.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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