Durkee's Famous Sauce
- ChrisOC Feb 28, 2009 11:14 AM
I came across a reference to this sauce while surfing recipes for remoulade(Justin Wilson"s recipe). It seems it has been around long enough for Mrs Lincoln to stock it in the White House pantry. I did find it at the supermarket. It has a mayo plus mustard flavor.
Does anyone use this stuff? Any good recipes?
I've been using Durkee my whole life. Mostly I use it instead of mustard on sandwiches. It's excellent on a chicken sandwich or turkey. I also mix a bit into things like potato salad or cole slaw or deviled eggs. I can see that it would be good in remoulade although I never make remoulade.
Durkee is a slightly sweet and slightly spicy mustard sauce. It's not very mayonnaise-y. It tastes nothing at all like Dijonnaise and that kind of thing.
This is my best remoulade sauce
1 cup mayo
1/4 cup chili sauce
2 tablespoons sweet pickles fine diced
1 teaspoon worschestire sauce
4 tablespoons finely chopped green onions, white and green parts
2 tablespoons fresh parsley chopped fine
1 tablespoon parsley chopped fine
1/2 teaspoon minced garlic
2 tablespoons chopped green olives
1 small rib of celery diced fine about 2 tablespoons
2 teaspoons fresh lemon juice
1 teaspoon lemon zest (optional) but I love it
2 tablespoons olive oil
2 tablespoons dijon or creole mustard
1 teaspoon hot sauce to taste
Salt and pepper to taste
This makes a lot but keeps a couple of weeks. I don't make it often but it is well worth it for a special dinner. It is a great special sauce with unbelievable flavor. I don't use it everyday ... but love it for a nice special event. Great with grilled or fried shrimp.
the only way I use Durkee's Famous Sauce is on a grilled ham and cheese sandwich, or grilled ham/cheese/tomato. I don't use it for anything else though the label says it's good in cole slaw and potato salad. I've tried it on cold sandwiches and much prefer using plain mayo and mustard separately over the durkee's sauce.
I found a pretty simple one to go with Asian crab cakes... wasabi remoulade.
1/4 cup each ketchup and mayo
1 tablespoon each wasabi paste, minced capers, and finely chopped parsley
1/4 teaspoon each salt and pepper
Mix together, let chill for a short while to let flavors mingle.
Great on poultry or fish - HAVE TO HAVE IT on chicken or turkey sandwiches. Good for egg salad or stuffed eggs - and.....Good as a dip for fish sticks - use in crab cakes. Good on many things - once you try it, you'll add it to a lot of things.
Make Southern style potato salad:
2-3 large potatoes (bake in microwave then skin)
1-2 eggs - hardboil or 'quick style': beat well and pour into mdm hot skillet, making a flat layer of cooked egg. Mince finely.
While potatoes are cooking, dice 1/4+ c. onion and 1/4+ c. sweet pickle. (Can use dill).
1-2 T. mayo
1-2 T. Miracle Whip
2+ T. Dukee's (to taste)
1-2 t. yellow mustard (like French's)
salt/freshly ground black pepper to taste
1/2+ t. celery seed
Place onion, pickle in mdm bowl. (Stainless is best for quick cooling.) Dice baked potatoes into 1/2". Pour over onion and pickle and mix. Heat will slightly cook onion.
Make sauce in a separate bowl. Pour over potatoes, onion, pickle, to your liking - 'dry' or 'wet'. Potatoes will absorb some sauce - so you may want to add a little extra. Mix well.
Place covered bowl in freezer section of your refrig - set timer for one 30-45 min. Potato salad should be cool to eat at that time. Keep refrig'd.
A watering hole/sandwich joint in Nashville called The Sutler, now sadly departed and deeply mourned, had as its signature sandwich a thing called the Hurkey. This was sliced roasted turkey breast and ham, both real as opposed to lunch meat, with a slice of cheese and a smear of a Secret Sauce, on sourdough bread grilled just to a pale gold so that the cheese was soft but not runny, and the meats warmed through. It was a big favorite amongst the Music Row denizens that hung out and lunched there, and pretty damn popular with me, too. And on about the second or third bite of my first one, I said, "Aha! Durkee's!" That was the "Secret" sauce. Johnny the proprietor never owned up, but I didn't go running around telling everyone, either. Wouldn't be mannerly. It does however help to console me in this now Sutler-less world that I can still have a proper Hurkey if I want one.
This is a secret ingredient in a family recipe. I may now be expelled from the family for saying that much.
Ok....Morton's Blue Cheese Dressing
Makes 5 cups
2 cups of real mayonnaise like Duke's or Hellman's
1 cup plus 2 tablespoons sour cream
1/4 cup buttermilk
1 teaspooon Durkee's Famous Sauce
1/2 teaspoon seasoned salt
salt and freshly ground black papper
7 ounces blue cheese, crumbled (1 1/2 cups)
In a large bowl, whisk together mayo and sour cream. Add buttermilk, Durkee' and seasoned salt and whisk until well mixed. Season to taste with salt and pepper and whisk again.
Using a rubber spatula, gently fold in blue cheese. Transfer to storage container with tight lid and refrigerate for at least one day and up to 4.
From Morton's of Chicago Steak Bible
I make another sauce out of this sauce it is wonderful on grilled chicken or steak.
Pour Durkee sauce into sauce pan add 1 stick of butter or margerine. Then low heat to melt butter. To the durkee jar add a tablespoon of lemonjuice and about 1/2 cup white vinegar shake well and add to sauce. Add garlic powder, salt and pepper to taste. You then add sugar to the sauce this again will be to your taste adding a little at a time to cut down the vinegar taste. It is so good but definitley not on the low cal side. (DO NOT LET THE SAUCE BOIL IT WILL SEPERATE!!!!!)