In 1975, Kathryn “Murph” Burke, wife, mother of five children and 1965 graduate of Mount Mary College with a degree in Dietetics and Home Economics began her business endeavor into the sauce industry.
While visiting friends in Memphis, Murph happened upon a recipe for a good old pepper jelly. Expanding upon a theme, Murph created her original “Old Irish Steak Sauce" presenting her creation to her family and friends for them to try. Initially, the sauce was served as a condiment for Bloody Mary's, steaks, mashed potatoes, and French fries, yet creative imagination has transformed the sauce into becoming something more.
“People tell me they use if for everything. It’s really more of an ‘all serve sauce’," says Murph.
As the demand for the sauce increased among family and friends, Murph began bottling the sauce in larger quantities. The production of the sauce has now evolved into enlisting the help of Murph’s daughter, Rory, as well as friends and business partners, Jill Tofel and Julie Best. With the addition of a professional licensed kitchen facility, Murph’s Original Sauce is now able to be produced in greater quantities, and is now legally available for sale to the public.
Since the humble beginnings almost 30 years ago of an original steak sauce recipe, and substitute for worcestershire, Murph has now filed the paperwork for a patent as well as the formulation of the company trademark:
“Murph’s Original Sauce.” The vision for Murph’s Original Sauce realizes a future in which the product line will eventually grow and develop into other products.
Murph’s Original Sauce a great marinade! Try our recipes... |
