Who Sells Durkee Famous Sauce?

The Durkee Company, which Eugene R. Durkee founded in 1851 and is still in operation today, is a producer of spices, condiments, and grocery store specialties. When they constructed this four-story industrial edifice as their new mustard and spice factory in Elmhurst in 1917, they relocated there from Hudson Square in Manhattan. The neighborhood’s residential use was to be preserved, therefore the community’s reaction to the news of this change was one of opposition. In order to counteract this unfavorable reaction, Durkee claimed that the factory would be surrounded by grass and flowerbeds and would benefit the neighborhood when he announced the purchase of the site from the Cord Meyer Company. With more than 300 employees, largely women, Durkee became the largest manufacturing and employer in Elmhurst.

When E.R. Durkee passed away in December 1926, his daughters received everything he owned. In 1986, the company was sold, and it was later incorporated into a larger conglomerate involved in food manufacturing. The Pan American International High School, the Civic Leadership Academy, and Voyages Preparatory High School are three different high schools that are housed on the Elmhurst Educational Campus, which was restored in 2007 and transformed the structure.

Whence comes Durkee Sauce?

It is a mustard-mayonnaise hybrid that has 12 unidentified spices added to a “secret formula” that gives it a punch of vinegar.

Durkee Famous Foods set up a stand at the Century of Progress International Exposition, popularly known as the 1933 Chicago World’s Fair, where guests could sample their products, including Durkee’s Roquefort Delight, Salad Aid, and “Dinner Bell Oleomargarine.” According to a booklet from the fair, their standout item was and still is their Famous Dressing and Meat Sauce, which is created using a “secret technique [which includes] vinegar, in which twelve different spices have been steeped for six months.”

In order to create “one of the most intriguing dressings ever prepared,” this vinegar is next blended with eggs and other components. An previous promotional booklet claimed that men prefer the tart flavor in particular.

Eugene R. Durkee, the founder of E.R. Durkee & Co. Spice Dealers in Buffalo, New York, first invented Durkee’s Famous Dressing and Meat Sauce (now known as Durkee Famous Sauce) in 1857. The business had constructed a four-story industrial building in Elmhurst, Queens, by 1917 to house its new mustard and spice factory. According to the New York Historic District Council, the community originally opposed the news because they wanted to maintain the neighborhood’s residential atmosphere.

The corporation stated that the factory will be surrounded by grass and flowerbeds and “would be a boon to the town” in an effort to lessen the unfavorable response. With more than 300 employees, the majority of whom were women, Durkee became the largest manufacturer and employer in Elmhurst. Durkee eventually passed away in 1926 and left his daughters with everything.

In the years following the World’s Fair, advertisements promoted the Famous Sauce as a means for housewives to add a touch of sophistication to their dinner tables, particularly if their husbands were traveling executives.

According to one advertisement, “Durkee’s Famous Dressing and Meat Sauce is served in the lunches of the Three-Mile-a-Minute planes of United Air Lines, on the enormous air-ships of American Airways, and many others.” It is a staple on the menus of diners on the classiest luxury trains, as well as in the dining rooms of the swankiest hotels, renowned restaurants, and elite clubs from coast to coast and border to border.

Home cooks were encouraged to prepare classic dishes like “Halibut a la Gondolier” and “World’s Fair Ham Loaf,” according to company advertising.

Durkee underwent some alterations throughout the coming decades. It changed hands frequently and is now situated in Iowa. Numerous of its items, including its sandwich relish and its take on Worcestershire sauce, lost popularity over time. The Durkee Special Sauce has never been offered to me by a flight attendant to go with my bagged pretzels.

But a few years ago, I tried it for the first time on a pastrami and swiss sandwich on toasted rye at a plain Chicago restaurant. It had the mayonnaise-like smoothness that was instantly cut by the mustard spice and some acidic vinegar. According to the Huffington Post, Court Street Grocers in Brooklyn utilized it as a sandwich spread on their Turkey + Durkee sandwich.

It can be difficult to locate on grocery shelves depending on where you live, but it has devoted followers all throughout the country, particularly on the East Coast and in some areas of the midwest. (St. Louis is especially committed.) “People from all over the country have a connection to this product, and for whatever reason, all think it’s from their hometown,” Court Street Grocers’ Eric Finkelstein told Bon Appetit.

Normally at Saucy, I’ll suggest some homemade substitutes for condiments, but with Durkee, you’ll just have to buy some and give it a shot. (A large jar may be purchased online for only $8.)

You must try one of my current favorites sandwiches once you get it, which was actually influenced by a serving idea from one of those antiquated corporate pamphlets. They advise serving a “Casino Supper” at gatherings, which consists of corned beef, smoked tongue, sauce, and radish, parsley, and watercress garnishes.

Some people would find smoked tongue to be a stretch, but I truly feel that thinly sliced radishes are a tremendously underestimated sandwich topper, so I came up with the “Casino Supper Sandwich,” which swaps them out for thick-sliced roast beef smeared in Durkee’s.


  • 2 substantial pieces of sourdough bread
  • Thick-cut roast beef weighing 4 to 6 ounces
  • 4 radishes, thinly cut.
  • a couple thinly sliced red onion rings
  • a number of frise
  • The Durkee Famous Sauce, 1 tbsp


A spoonful of Durkee Famous Sauce, roast beef, radishes, onion, and frisee are layered on top of the sourdough bread.

What is Durkee sauce used for?

Since as long as I can remember, many southern recipes have a secret ingredient that is this fantastic tasting, multipurpose sauce. It was first granted a patent in 1857. It is a component of many salad/dressing recipes, including potato salad, cole slaw dressing, remoulade sauce, egg salads, and others. On bread for turkey sandwiches, we adore it spread. In southern states, grocery stores still carry the “genuine deal,” but I’ve heard it’s become very hard to obtain elsewhere. I think it will eventually go extinct and be one of those things we remember fondly. There are several copycat recipes online, but I’ve found that this one works the best for me.

Has Durkee’s stopped operating?

Eugene R. Durkee, the founder of E.R. Durkee & Co. Spice Dealers, founded Durkee’s in Buffalo, New York, in 1857. The business had completed a four-story industrial building in Elmhurst, Queens, by 1917. [3] [4] The firm will have a sizable production plant in Ankeny, Iowa, by 2021. [2]

With over 300 employees, mostly women, Durkee becomes the biggest manufacturing and employer in Elmhurst. When E.R. Durkee passed away in 1926, his daughters received everything. [5] The company has had a number of ownership changes since the 1980s[6], and in 2016 ACH Food Companies, a division of Associated British Foods, sold it to B&G Foods. [7]

After being acquired by Glidden Co. in 1929, the company became a branch of Glidden Co. called Durkee’s Famous Foods. In 1967, Glidden and SCM Corp (formerly Smith-Corona business) combined, transforming Durkee into the Glidden-Durkee Division of SCM. [3] [5]

In 1986, the company was sold, and it was later incorporated into a larger conglomerate involved in food manufacturing. Three different high schools are housed at the Elmhurst Educational Campus, which was reconstructed into the structure in 2007. [8]

The Court Street Grocers in Brooklyn serve the company’s Durkee Sauce, a “mustardy, vinegary, mayonnaise-based” sauce combination, on their Turkey + Durkee sandwich.


What flavor does Durkees have?

Thanksgiving 2019 Update: Because I couldn’t find Durkee’s at any of my neighborhood stores this year, I placed an order on Amazon.com, which was delivered on Friday just in time for turkey sandwiches. If you want to make a purchase using an affiliate link, click this one. Although it is quite expensive, the idea of living without Durkee’s is priceless in the wrong sense.

When I was a student in college, my roommate Reynold invited me over to his house to try Durkee’s Famous Sauce. His mother hosted a homesick guy at their home for Thanksgiving, and I learned of a custom that involved reheated leftovers—turkey, cranberry sauce, last night’s wilted salad, dressing, and gravy if desired—served on thick bread with a liberal amount of Durkee’s the day after the meal. Their custom became mine on that day.

Jars of Duke’s Famous Sauce over the years. To view a larger version and read the ingredient listings, click here.

A niche product, in the literal sense, Durkee’s Famous Sauce somehow manages to maintain a little position on the shelves in numerous supermarkets year after year. Though the impact in a sandwich is more nuanced than that, it is a mayonnaise-mustard mixture with added richness that tastes like additional egg yolks. When there are several taste elements present, the sauce is what keeps things together. Although I am aware that garlic has other uses, I have never felt the need to branch out because it goes so great with turkey (both smoked and leftover from Thanksgiving).

Legend has it that Mary Todd Lincoln served Durkee’s, a traditional American recipe, among other places, in the White House. [The website once featured a vibrant history, but it appears the brand’s current owners have removed the majority of it. This imitation recipe appears to be successful if you’re worried about Durkee going missing.] But in reality, both the provenance of the pricey small jars and the formula have seen some alterations over time. The owner has changed several times throughout my tenure, including Tone Brothers of Ankeny, Iowa, Burnes Foods of San Francisco (although manufactured in Canada), and recently ACH Food Companies of Memphis. The ingredient list reveals that soy oil has taken the place of maize oil as the first ingredient, and water has supplanted vinegar as the second, with minor modifications to the preservatives coming later.

I have never been able to do a head-to-head taste test since by the time I am ready to open a new jar, the old one is either empty or very much past its prime. But I do think that despite all of these variations, the flavor has remained the same. Hats off to food chemists and leftovers from Thanksgiving!

Wer hat Durkee Foods gekauft?

The digitization process can occasionally result in transcription errors or other issues, but we are constantly working to make these preserved copies better.

The British food business Reckitt & Colman P.L.C. will purchase Durkee Famous Foods from the global conglomerate Hanson Trust P.L.C. for $120 million.

It was the final significant sale of SCM Corporation, a subsidiary of Hanson that it had purchased in March for $930 million. Hanson has raised roughly $950 million by selling pieces of SCM, including last Friday’s $580 million sale of the Glidden paint company to Imperial Chemical Industries P.L.C. Spices, various flavor enhancers, sauces, and gravy mix are all produced by Durkee. The R. T. French Company is an American speciality food company that is already owned by Reckitt & Colman.

Where has Durkee spicy sauce gone?

In Cincinnati, Ohio, the Frank Tea and Spice Company was established. Adam Estilette and owner Jacob Frank collaborated on a business venture at the Estilette Pepper Farm in Louisiana in 1917. In order to create the original blend of Frank’s RedHot, which hit the market in 1920, they combined spices, vinegar, garlic, and cayenne peppers. They then aged the mixture. [3]

Although Frank’s RedHot is a key component in many Buffalo wing recipes, it was probably not present in the Anchor Bar recipe from 1964.


Frank’s RedHot was bought by Durkee Famous Foods in 1977.

[3] Reckitt Benckiser controlled the Durkee trademark until 2017 after purchasing it in 1995. The food for Frank’s is made in Springfield, Missouri. Beef jerky and meat snacks with licensed Frank’s RedHot flavors were first marketed by Thanasi Foods in 2007. [Reference needed] French’s Mustard and Frank’s RedHot Sauce were part of a $4.2 billion purchase that the spice manufacturer McCormick completed in August 2017. [6]

Has Durkee purchased French’s?

Photograph taken in 1917 shows Rochester’s French’s Staff on Alphonse Street. The Pennant, March 1964, as a source

In 1883, Fairport, New York, residents Robert and George French bought a flour mill. After it was destroyed by fire in 1884, the flour mill was moved to Rochester, New York. The R.T. French Company was the name given to their mill. When Robert French passed away in 1893, his brother George took over as CEO. In 1904, George (who created the creamy yellow mustard) and Francis, another brother, released French’s mustard.

French’s was sold to J. & J. Colman of the UK in 1926. This company manufactured home care goods like Lysol, Reckitt’s Blue, and Brasso, as well as its own brand of mustard and other items like the Frank’s RedHot condiment line.


In order to handle sales and distribution of French, Reckitt, and Colman products, R. T. French established the Atlantis Sales Corporation as a subsidiary in 1928.

[3] Up until the 1950s, Atlantis was a distinct country.

French’s acquired Pittsford, New York’s L. C. Forman & Sons Pickle Company in 1960. Numerous pickle products, notably the well-known piccalilli relish, were created by Forman. [4]

French’s debuted a brand-new line of “Cattlemen’s” barbecue sauce in 1965. In June 1965, a horse-drawn “chuck wagon” traveled the line from Buffalo, New York, through upstate New York to New York City, and then on to Philadelphia, Pennsylvania. [5]

The business acquired Widmer Wine Cellars of Naples, New York, in 1970. In 1983, the winery was sold. [6]

In 1985, the business sold Pillsbury its instant potato production facilities in Shelley, Idaho.


Durkee Famous Foods was purchased by Reckitt & Colman in 1986, and the company’s headquarters were centralized in New Jersey in 1987. French onions made famous by French became Durkee’s crispy fried onions. [8] [9]

The company’s spokesperson for many years was a fictional character named “Carol French.” The earliest publication and dish that bears her name is possibly Dining Delights from 1948. [11] [12]

Describe Durky sauce.

Spur’s Famous Durky (Chicken Wing) Sauce is fantastic in bakes and stews and can even be used to spice up a light tomato cocktail. It is so much more than simply a tasty topping for Buffalo wings.