Durkee Famous Sauce Clone |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Put all ingredients, except for the butter, into your blender.
2. Blend on high speed about 2 minutes or until mixture is smooth.
3. Pour into top pan of a double boiler.
4. Cook over gently boiling water.
5. As sauce begins to heat, add butter, stirring often to incorporate.
6. Cook for 12-15 minutes (stirring often) or until sauce becomes thick and smooth.
7. Remove from heat and allow to cool.
8. Cooled sauce may be run thru blender, again, on high speed for about a minute till smooth.
9. Refrigerate sauce in covered container for several hours before using.
10. Will keep, refrigerated, about 1 month.
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