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Originally Posted by maleficent
as long as you could keep it semi chilled it'd be fine... I'm not sure i'd totally trust it if it wasn't kept slightly chilled for a long period of time...
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I've made a similar sauce using Irish whiskey and a tablespoon of neufchatel cheese instead of an egg. It can easily go 12-16 hours unrefrigerated. Even after that it's safe to eat, it just starts to get weird crystallizations in it when it sits at room temperature.
Obviously chilled in a cooler is better, and I usually do mine as Mal says above. I've just used the neufchatel one for times when I know the sauce might sit out for hours (like the office Christmas party).