Monday, March 16, 2009
Foods Durkee Famous Sauce: The Holy Grail of Condiments
Posted by Carrington Fox on Mon, Mar 16, 2009 at 5:55 AM
Our Household Provider returned from the supermarket this week brandishing two--yes, two--bottles of Durkee Famous Sauce. What in the hell are we going to do with two bottles of this mayo-mustard chimera of condiments, you ask, which is exactly what I asked. He didn't have any immediate culinary plan, except to say that, by god, he wasn't going to be caught without it like we have been for I don't know long it's been.
The thing about Durkee--or Durkee's, as we like to say--is sometimes you just can't find it. You can look between the Miracle Whip and the Dijonnaise, or you can root among the specialty sauces, over there by the chutneys and whatnot, but sometimes it's just plain inexplicably out. Heaven forbid you ask a supermarket associate, because they'll point over toward the poultry section. At that point, I give up. So I applaud the stick-to-it-iveness of my Household Provider for sourcing this most elusive schmear, which is the core condiment for leftover-turkey sandwiches.
But talk about catching a tiger by the tail: It's March, Thanksgiving is eight months away, and I've got 20 ounces of Durkee Famous Sauce on my hands. What the hell are we going to do with this stuff?
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The Green Fairy recalled some horrible hors d'oeuvre in which Durkee's finest played an important role. I'm thinking ham, pickle and cream cheese were involved....
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).
Make sauce:
1-2 T. mayo
1-2 T. Miracle Whip
2+ T. Dukee's (to taste)
salt/pepper
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.
Enjoy!
Make Durkee Sweet Potato Salad
Mash 3-4 cooked sweet potatoe with 1/3 C Durkee Sauce, a few tablespoons of mayonaise, salt and pepper to taste. Add some chopped onions, celery and 2 chopped hard boiled eggs. Refrigerate and serve it icy cold. People will rave about how good it is even if they never eat sweet potatoes.
