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Durkee's Famous Sauce-What do you do with it?

  • c

I've seen where this sauce is great in potato salad. What else is this sauce good for and how much do you put in a recipe for 6?

Guadalajara, Mexico

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  1. Durkee's is excellent on poultry and pork, especially sandwiches. It's the only condiment I use on bratwurst, too. There is a place here in St. Louis that uses it on their chicken wings. It's a mixture of Durkee's and hot sauce (and I'm sure some sort of butter sauce) and it is delicious.

    For potato salad, I use about a two to one ratio of mayonnaise to Durkee's, but use your taste buds as a guide.

    1 Reply
    1. re: Stephanie

      I was suspicious about this but I didn't have to do any work so I didn't say a word - Durkee Turkey - my friends basted the turkey with Durkee's - it was great!

    2. Good in deviled eggs. A little in a Monte Cristo or a grilled cheese sandwich is nice too.

      1. I mix it with butter and put it on popcorn. Its also good mixed in with lowfat yogurt to make a spicy creamy dip for veggies.

        1. Any sandwich that you would put mayo and or mustard on. Real good on turkey or ham sandwiches. Ditto the deviled eggs; growing up we always had a jar in the refrigerator.

          1. I love the stuff! And I only recently rediscovered it...as someone else said, growing up, it was in every refrigerator. (I'm from St. Louis, as well. Maybe it was a local thing). You can use it anywhere you would use mayo or mustard. It makes a wonderful sauce for hot wings, just make your regular butter/hot pepper sauce and add a good dollop of the Durkee's. I add it to the deglazing liquid when I roast or fry pork, put it on hot dogs & sausages, and mix it with a bit more mayo for a dipping sauce. Very nostalgic, probably terribly low-brow, but who cares?

            1. My husband (from NY) introduced me to it. We use it especially in soups and stews. We just chug it in to taste. Good drizzled on an omlette.

              1. I think a lot of buffalo wing recipes call for it.

                1 Reply
                1. re: Wisco

                  The restaurant I used to work at put it in a
                  large metal bowl with melted butter and tossed the wings in it.

                2. My husband loves it on home-grown tomatoes. I think home-grown tomatoes need no embellishment.

                  1. I'm from St. Louis and have eaten Durkee's sauce my whole life. For a couple years it was impossible to find, prior to that it was of a creamier texture than it is now. When it returned to stores it was a bit more gelatinous in constitution and now tears or splits a bit when the knife hits it, as opposed to just being exceptionally creamy. The taste changed a little bit, but it is still quite tasty and by far the best all-purpose sauce that I eat. As stated it goes great with poultry, slaws, pizza/wings, barbecue...really anything that you want to make tangy.

                    1 Reply
                    1. re: Twom

                      I think that odd change in texture is widespread (no pun intended!), and I assume it must be due to a newer kind of stabilizer being used. Hellman's/Best Foods mayonnaise has taken on similar characteristics, with no noticeable change in flavor.

                      My first wife was a Durkee's freak, which is how I got introduced to it. I don't keep it around just because I don't think about it, but maybe now I will - God KNOWS there aren't nearly enough little jars of stuff in my fridge! Anyway, a favorite, now-defunct, place in Nashville, The Sutler, had a signature sandwich called the Hurkey. This was ham and roast turkey with a slice of cheese and "our secret sauce" on lightly-grilled sourdough, warmed just enough to soften the cheese. It was delicious, and I immediately identified the "secret" sauce as Durkee's.

                    2. I just got back from Toronto where I ate at the ultra trendy new joint, The Black Hoof. They served southern fried sweetbreads on creamed collard greens and corn bread with an apple reduction and Durkee's red hot! It was pure genius.

                      1. We make a sauce with it, Wooster and beer and use it on the chicken while grilling. It's great! Also delicious on tomato sandwiches!

                        1. It's the only sauce for a perfect BLT!

                          1. it is a midwestern thing, people from the west coast have never heard of it. Also from St.L here, I wouldnt dream of eating an after Thanksgiving turkey breast sandwidh on white without it.... Also good in deviled eggs, egg salad and pot. salad , not much needed.

                            1. kinda OT - i specifically recall a memory from my youth where my cousin came to stay with us for a week and my mom was making grilled cheese (in the old sandwich maker with the triangle cuts) and she always added veggies to our sandwiches and she asked my cousin what he wanted and he told her the veggies and then added "durkee sauce"....we had never even heard of it, also my mom being a vegetarian said we don't have any "turkey". he later told us it was like a hot sauce - unsure if i ever had it but i am going to look for it the next time i grocery shop now.
                              just one of those funny things i will never forget.

                              1. Sandwiches, usually made with cold cuts, and Swiss-style cheese.