8
Submitted by Susie in Texas
"This wonderful tasting, versatile sauce has been a secret ingredient in many southern recipes for as long as I can remember. It was originally patented in 1857. It is used in potato salad, cole slaw dressing, remoulade sauce, egg salads and various other salad/dressing recipes. We love it spread on bread for turkey sandwiches. While the "real deal" is still available at grocery stores in southern states, I understand it is becoming very difficult to find elsewhere. I suspect it will eventually become one of those extinct products that we will reminisce some day. I found several copycat recipes on the net but this one works best for me."
photo by Mo K. 
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
2 cups
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ingredients
- 1⁄2 cup cold water
- 4 tablespoons cornstarch
- 1⁄2 cup balsamic vinegar, plus
- 2 tablespoons balsamic vinegar
- 1 tablespoon salt, plus
- 2 teaspoons salt
- 1⁄2 cup sugar
- 1 egg
- 4 tablespoons prepared mustard
- 4 tablespoons unsalted butter
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directions
- Put all ingredients, except for the butter, into your blender.
- Blend on high speed about 2 minutes or until mixture is smooth.
- Pour into top pan of a double boiler.
- Cook over gently boiling water.
- As sauce begins to heat, add butter, stirring often to incorporate.
- Cook for 12-15 minutes (stirring often) or until sauce becomes thick and smooth.
- Remove from heat and allow to cool.
- Cooled sauce may be run thru blender, again, on high speed for about a minute till smooth.
- Refrigerate sauce in covered container for several hours before using.
- Will keep, refrigerated, about 1 month.
Questions & Replies
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Reviews
-
Whoa....this is way to complicated. Durkees sauce is basically a mayo/mustard sauce. Here is Morton’s Steakhouses recipe substitute for Durkees, from Morton’s Steak Bible cookbook. 1 1/2 c Mayo 3 Tbsp Dijon mustard 3/4 tsp Worcestershire 1 1/2 tsp prepared horseradish Mix all ingredients until smooth.
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I have not seen Durkee's in years, and my BLTs have never been quite right. I was excited to find this recipe, but disappointed with the results. I followed the recipe precisely, but the result did not even remotely resemble Durkee's.
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I moved to Idaho last year from VA and it has not been easy to find DFS. In my search, I came across this recipe clone and decided to make it. Since the original uses white vinegar, I decided to use 1/4 C white and 1/4 C balsamic. I think you could successfully use all white vinegar and it would not affect the results. It would certainly more closely resemble the color of the original. I have uploaded a photo so you can see color and results with the change I made. It has a good thickness. The little "lumps" you see are just from the whisk that I tapped on the edge of the pot to get every last bit. It's actually very smooth. I also used only 1 TBSP of salt, and since I didn't have regular mustard on hand, I used Dijon. That might have also contributed to the darker color. I needed Durkee for (believe it or not) a bread machine recipe that I haven't made in ages. I can't wait to make it tomorrow. Thanks so much for this recipe, Susie in Texas!!
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as a durkees fan stuck in north country, i was THRILLED to find this recipe. I had an important event i was making wings for, so never having tried this recipe, i followed this recipe to a T. it came out tasting like straight vinegar. DISGUSTING! I will post a modified recipe if i can get one to taste like actual durkees sauce!
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thanks for posting! durkee sauce is getting to be very hard to find these days. try this on the side as a "dipping" sauce for club sandwiches. that's the way my dad (who introduced me to this delicious sauce) always ate this.
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Tweaks
RECIPE SUBMITTED BY
Sour Lake, Texas
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