It's fascinating how culinary traditions evolve, and how certain ingredients become staples in our kitchens. Recently, a friend from high school, someone I've known for over 60 years, brought up Durkee’s Famous Sauce about her deviled egg recipe. This revelation surprised me, as I’ve never encountered this sauce before. After all, no self-respecting professional chef would rely solely on a commercially prepared sauce; we take pride in crafting our own unique concoctions.
However, the object of any culinary experimentation is to elevate a recipe to a classic. As I prepared the hard-cooked eggs, I admit that I was not anticipating anything of a classic nature.
I had ordered three bottles of this “so-called” unique sauce, intrigued by its promise of flavor. Upon tasting it, I initially thought it was just a simple blend of mustard, mayonnaise, herbs, and spices, with a touch of vinegar, something I had whipped up countless times before. Initially, I had prepared finely minced shallots and olives to add but decided to wait. I added one teaspoon of sauce and a half teaspoon of sour cream to 1 egg yolk and mixed it well. The mixture exploded with layers of flavor that transformed my humble egg yolks into a gourmet experience. The result was an egg mixture that not only looked stunning in color but also tasted divine, with a harmonious balance of tanginess and richness. Each bite was a delightful balance of flavors and textures. I further experimented with plain yogurt and ricotta cheese, but the first mixture was the winner.
When it comes to crafting the perfect deviled eggs, the secret lies in more than just a delicious filling. The journey to exceptional flavor and texture begins with our innovative waterless cooking technology. By allowing your eggs to reach room temperature before cooking, you can significantly enhance the yolk's richness and creaminess.
Cooking on low heat without water not only preserves the eggs' natural flavors but also ensures that they maintain their ideal texture. This method aligns perfectly with a commitment to health-conscious cooking practices, allowing you to enjoy a more nutritious meal without compromising on taste. This ensures that your deviled eggs are cooked to perfection every time, allowing you to impress your guests with a dish that is as visually appealing as it is delicious.
I encourage you to explore our featured recipes that complement your cooking skills and promote overall well-being. With waterless cooking you can confidently embark on a culinary journey that prioritizes both health and flavor, transforming your deviled eggs into a gourmet experience.
If you are preparing less or more then this recipe figure 1 teaspoon Durkee’s sauce to ½ teaspoon sour cream.
PREPARATION: 1 hour - 6 eggs make 12 servings - 12 eggs make 24 servings (double the recipe)
EQUIPMENT: 1-quart saucepan with lid, small stainless steel mixing bowl.
INGREDIENTS:
- · 6 whole eggs
- · 2 tablespoons Durkee’s Famous Sauce (6 teaspoons)
- · 1 tablespoon Sour Cream (3 half teaspoons)
- · 1 small shallot minced fine (optional)
- · ½ teaspoon paprika or cayenne pepper or a combination of
- · 1 teaspoon chopped chives.
DIRECTIONS:
Place 6 whole eggs in the 1-quart saucepan and add 6 teaspoons of purified or filtered water. Cover the pan, open the vent, and cook over medium heat 275ᵒF to 300ᵒF until the whistle sounds or steam begins to escape from the vent. Reduce to low heat 175ᵒF to 200ᵒF and cook for 15 minutes.
To cool the hard-cooked eggs before peeling, fill the pan with ice cubes made from purified water. (DO NOT use ice cubes made with chlorinated tap water as it alters the chemistry of the recipe). Let the hard-cooked eggs sit in the icy water for 10 to 15 minutes.
While the eggs are cooking prepare the sauce using Durkee's, sour cream and minced shallots.
Peel the eggs and cut them in half. Remove the egg yolk and place in the mixing bowl. Add the sauce and stir well to combine. Using a teaspoon stuff each egg white with the filling.
Top with paprika or cayenne pepper and cool before serving.
HISTORY OF DURKEE’S FAMOUS SAUCE - Chef Charles Knight
The story of Durkee's Famous Sauce began in a small kitchen in 1857 in Buffalo, New York where Frank Durkee experimented with different ingredients, striving to create a condiment that would stand out in a rapidly evolving culinary landscape. With its distinctive blend of spices and creamy consistency, this sauce quickly gained popularity, becoming a beloved addition to family gatherings and everyday meals.
As it evolved over the years, Durkee's Famous Sauce maintained its commitment to quality, ensuring that each bottle delivers the same great taste that captivated taste buds over a century ago. Its ability to enhance the flavors of various dishes whether drizzled over a crisp salad, slathered on a sandwich, or used as a dip makes it a versatile companion in any kitchen.
Moreover, Durkee's Famous Sauce is not just about taste; it aligns perfectly with the health-conscious values that we promote. With a focus on using quality ingredients, this sauce allows consumers to enjoy delicious meals without compromising on their health goals.
Did you know that Durkee's Famous Sauce was once a favorite among chefs in upscale restaurants? I didn’t know that. Its gourmet appeal has only grown with time, making it a popular choice for those who seek to add a touch of culinary flair to their home-cooked meals.
Incorporating Durkee's Famous Sauce into your cooking not only enhances flavor but also reflects a commitment to quality and tradition that resonates with our dedication to innovative, health-focused products.
So why not bring a piece of this culinary heritage into your kitchen? Discover how Durkee's Famous Sauce can complement your recipes, transforming everyday meals into delightful, nutritious feasts that your family will love.
FYI: It is fantastic when served with Italian sausage
