Copycat Durkee Famous Sauce Recipes

COPYCAT DURKEE FAMOUS SAUCE

Copycat Durkee Famous Sauce image

Eugene R. Durkee created the first prepared and packaged salad dressing called Durkee Famous Sauce in 1857. To appreciate his endeavor, it is important to remember this was created prior to refrigeration. His creation was carried west by the pioneers. Historians have found old, discarded Durkee dressing bottles along covered-wagon trails. Durkee Famous Sauce was even purported to be stocked in Mary Todd Lincoln's pantry and served to Abraham Lincoln in the White House during the Civil War.

Time 20m

Yield 1 batch

Number Of Ingredients 8

Ingredients

1/2 cup cold water
4 tablespoons cornstarch
2/3 cup malt vinegar
2 tablespoons salt
1/2 cup sugar
1 egg
4 tablespoons prepared mustard (French's preferred)
4 tablespoons butter, cut into tiny bits

Steps:

Whirl all ingredients in blender on high speed until smooth, about two minutes.
Transfer to top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes or until thickened and smooth.
Replace mixture back into blender and whirl 30 seconds or until smooth, using high speed.
Refrigerate in covered container 24 hours before using.
Keep covered in the refrigerator for up to 3 months.

Nutrition Facts : Calories 1041.9, Carbohydrate 133.4, Cholesterol 308.1, Fat 53.2, Fiber 2.3, Protein 9.5, SaturatedFat 30.9, Sodium 15121.2, Sugar 100.8

COPYCAT DURKEE FAMOUS SAUCE

Copycat Durkee Famous Sauce image

Eugene R. Durkee created the first prepared and packaged salad dressing called Durkee Famous Sauce in 1857. To appreciate his endeavor, it is important to remember this was created prior to refrigeration. His creation was carried west by the pioneers. Historians have found old, discarded Durkee dressing bottles along covered-wagon trails. Durkee Famous Sauce was even purported to be stocked in Mary Todd Lincoln's pantry and served to Abraham Lincoln in the White House during the Civil War.

Provided by Molly53

Categories Low Protein

Time 20m

Yield 1 batch

Number Of Ingredients 8

Ingredients

1/2 cup cold water
4 tablespoons cornstarch
2/3 cup malt vinegar
2 tablespoons salt
1/2 cup sugar
1 egg
4 tablespoons prepared mustard (French's preferred)
4 tablespoons butter, cut into tiny bits

Steps:

Whirl all ingredients in blender on high speed until smooth, about two minutes.
Transfer to top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes or until thickened and smooth.
Replace mixture back into blender and whirl 30 seconds or until smooth, using high speed.
Refrigerate in covered container 24 hours before using.
Keep covered in the refrigerator for up to 3 months.

Nutrition Facts : Calories 1041.9, Fat 53.2, SaturatedFat 30.9, Cholesterol 308.1, Sodium 15121.2, Carbohydrate 133.4, Fiber 2.3, Sugar 100.8, Protein 9.5

DURKEE FAMOUS SAUCE CLONE

Durkee Famous Sauce Clone image

This wonderful tasting, versatile sauce has been a secret ingredient in many southern recipes for as long as I can remember. It was originally patented in 1857. It is used in potato salad, cole slaw dressing, remoulade sauce, egg salads and various other salad/dressing recipes. We love it spread on bread for turkey sandwiches. While the "real deal" is still available at grocery stores in southern states, I understand it is becoming very difficult to find elsewhere. I suspect it will eventually become one of those extinct products that we will reminisce some day. I found several copycat recipes on the net but this one works best for me.

Provided by Susie in Texas

Categories Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1/2 cup cold water
4 tablespoons cornstarch
1/2 cup balsamic vinegar, plus
2 tablespoons balsamic vinegar
1 tablespoon salt, plus
2 teaspoons salt
1/2 cup sugar
1 egg
4 tablespoons prepared mustard
4 tablespoons unsalted butter

Steps:

Put all ingredients, except for the butter, into your blender.
Blend on high speed about 2 minutes or until mixture is smooth.
Pour into top pan of a double boiler.
Cook over gently boiling water.
As sauce begins to heat, add butter, stirring often to incorporate.
Cook for 12-15 minutes (stirring often) or until sauce becomes thick and smooth.
Remove from heat and allow to cool.
Cooled sauce may be run thru blender, again, on high speed for about a minute till smooth.
Refrigerate sauce in covered container for several hours before using.
Will keep, refrigerated, about 1 month.

Nutrition Facts : Calories 584.1, Fat 26.6, SaturatedFat 15.4, Cholesterol 154.1, Sodium 6214.9, Carbohydrate 80, Fiber 1.1, Sugar 62.2, Protein 5.1

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