Durkee Famous Sauce Clone

Molly53's Note:

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.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 batch

• 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

Directions:

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

Reviews

[CampChatsworthCook]

Wonderful job....can't get this up North and it is so good with so many things - fried chicken, stuffed eggs, any sandwich. Easy to whip up too which is always a plus. It is essential to use the double boiler and to keep the temperature of the water at a very gentle boil to prevent getting a hot mess. Also if you keep beatiing hard with a wooden spoon instead of just stirring the last four minutes you can eliminate putting it all back in the blender. Delish ....thanks a bunch.

[fluffernutter]

This was fairly good. It was plenty sweet with just a tablespoon or so of sugar and would have been far too sweet with the full 1/2 cup. The texture wasn't quite like Durkee's--I mixed it with a couple of tablespoons of mayo for a less pasty, smoother texture. It also made a huge batch--about 2 cups, maybe more--which is a whole lot of Durkee's for the average occasion. It worked fine in a pinch, but next time--if there is one-- I'll halve the recipe.