Thanks for starting this thread. It appears that Durkees has been relegated to the back of the frig for most folks. I've been using it to make a sweet and sour slaw which is very tasty. I don't have a recipe but the Durkees is added to the oil and vinegar base to tighten up the emulsion.
I'm really ripping through this bottle that my sister bought at Winn-Dixie in October. I laughed when I she gave it to me as it was one month from the expiration date plus it had 20% extra. I guess they wanted to ensure that one bottle would last a decade!
Here's the remoulade recipe that started this discussion. I chop the dry ingredients instead of blending like my mom did 50 years ago.
