I originally wrote this almost a month ago. I marked it as a draft and forgot all about posting it until this afternoon, when I cracked open that jar of Durkee’s pictured on the left.
This is the best sauce in the world. It tastes so good on sandwiches. The flavor is like mustard and mayonnaise combined with a touch of horseradish, and it goes great on a BLT. Mmm, I’m making myself hungry just thinking about it.
Unfortunately, Durkee’s is not available on Guam. I’ve searched high and low, but not a single store carries this ambrosia. I brought a jar back with me from my last trip back to Missouri, but that was back in 2002. I’ve been jonesin’ for Durkee’s for quite some time.
Which made today’s events oddly serendipitous. Thinking about Durkee’s Famous Sauce this morning, I decided to try Googling around for a web site that might sell me some Durkee’s online and ship it out to me here. Curiously, I couldn’t even find a reference to this wonderful sauce on the company website. Instead I found a plethora of sites offering recipes for a faux Durkee’s I can create at home with common ingredients. Hooray!
Obviously my thoughts were projecting out into the neighborhood, because my next door neighbor came out of his house with a jar of the delicious and coveted sauce. Kismet I say. He just returned from a trip to Illinois over spring break (I never really thought about it, but I apparently college professors take off for spring break too), and he remembered a discussion we had about Durkee’s back in February. I was over at his house helping him out with his Gateway and I noticed the jar on a shelf in his kitchen. We started talking about how good Durkee’s Famous Sauce is on sandwiches and how we both smuggled jars of it back from the Midwest. When he was in Urbana-Champaign last week, he picked up a jar for himself and a jar for me too! I guess I will go ahead and install that extra RAM in his computer that he ordered a couple weeks ago. The lure of Durkee’s is a powerful thing.
While it is good to have a jar of Durkee’s back in my kitchen, I am also excited to try that recipe for the sauce I can make in my own kitchen. Then I will never be without this tasty sauce again. In case I forget the link, here is that recipe:
Try this smooth copycat with your next steak.
- 1/2 c cold water
- 4 tbsp cornstarch
- 1/2 c + 2 tbsp dark vinegar
- 2 tbsp salt
- 1/2 c granulated sugar
- 1 egg
- 4 tbsp prepared mustard
- 4 tbsp margarine, cut into tiny bits
Combine all ingredients into a blender and blend until very smooth.
Empty blender into top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes, until thickened and smooth.
Return mixture to blender and blend at high speed for 30 seconds or until smooth.
Put sauce into a covered container and refrigerate for 24 hours before using.
Stores up to 3 months, refrigerated.
Mmm-mmm good. I wonder how it tastes with steak? Sounds like a challenge, especially as I could go for a nice steak tomorrow night. Would it be as good as finadene on steak? That’s a tough combination to beat.