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- #14766
Durkee's sauce is a great alternative to mayonnaise on sandwiches and burgers. It's made similarly but has a unique flavor all its own. You can buy it in stores but it's often hard to find - that's where this copycat recipe comes in handy!
serves/makes:
ready in:
over 5 hrs
ingredients
1/2 cup cold water
4 tablespoons cornstarch
2/3 cup vinegar
2 tablespoons salt
1/2 cup sugar
1 egg
4 tablespoons French's prepared mustard
4 tablespoons cold margarine, cut in tiny bits
directions
Combine the water, cornstarch, vinegar, salt, sugar, egg, and mustard a blender container and blend on high speed for 2 minutes or until smooth (scrape down the sides of the blender as needed).
Place the sauce in the top of a double boiler, add the margarine, and cook over simmering (not boiling) water for 12-15 minutes, stirring frequently until smooth and thickened.
Let the sauce cool slightly then return the mixture to the blender and blend for 1 minute on high speed.
Put the sauce in a covered container and chill in the refrigerator for 24 hours before using to let the flavors meld and mellow. The copycat Durkee's sauce will keep, refrigerated, for up to 3 months.
recipe tips
Use cold margarine to help thicken the sauce.
Try different types of mustard for varying flavors.
Adjust the salt and sugar to taste if desired.
Let the sauce rest in the refrigerator for a day before using for best flavor.
Try adding a dash of hot sauce or spices for a variation.
Store the sauce in a plastic squeeze bottle (like you use for ketchup) for easy serving.
Serve the Durkee's sauce as a condiment for sandwiches, burgers, or as a dipping sauce for fries.
common recipe questions
What is Durkee's sauce?
Durkee's sauce is a tangy and slightly sweet condiment that can be used as an alternative to mayonnaise on sandwiches and burgers.
Can I use a different type of vinegar?
You can experiment with different types of vinegar, but the taste may vary from the traditional Durkee's flavor.
Can I use butter instead of margarine?
You can use butter instead of margarine, but it may alter the recipe slightly. Usually butter is better, but in this recipe margarine actually gets you closer to the taste and texture of Durkee's.
How should I store the sauce?
Store the sauce in a covered container in the refrigerator. It will keep for up to 3 months.
Can I adjust the amount of sugar in the recipe? Or use a sugar substitute?
You can adjust the amount of sugar to taste if desired. Start with less sugar and add more gradually if needed. You can also use a substitute such as splenda or stevia.
Should I refrigerate the sauce before or after blending it for the second time?
Refrigerate the sauce after blending it for the second time to let it set. You only need to let it cool so it's not hot when adding it to the blender which could cause it to expand while blending and create a mess.
nutrition data
26 calories, 1 grams fat, 4 grams carbohydrates, 0 grams protein per tablespoon.
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reviews & comments
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momalicious February 1, 2021
I can't rate this recipe b/c I haven't yet made it. If it's anything like Durkee's Famous Sauce in in a jar, at least I'll be able to control the salt. I bought Durkee's b/c I heard so much about it, but when I tasted it on the tip of a fork when I opened it, I couldn't believe how salty it was! I'll have to dump it into a larger jar & mix in some mayo or Greek Yogurt in order to make it palatable. I'm very surprised that this product is so popular. I'm excited that I could now make my own sauce, but with a lot less salt.
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Neil June 8, 2018
Durkee's Famous Sauce has been a standard condiment in my family for many years. I have always found it in the mustard aisle (top shelf item) in southern grocery stores. There is no substitute for it in chicken salad and potato salad, it adds a special element of taste perfection to chicken salad. Chicken salad should be small chunky and easily stays between two slices of white bread. The pasty salad in store containers is too fine, more like the consistency of peanut butter.
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Guest Foodie May 20, 2017
Is it possible to make this without the mustard and have it taste right? I am allergic to mustard.
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CDKitchen Staff Reply:
The mustard plays a pretty significant role in the recipe for both taste and texture. You can try omitting it or substituting with something else.
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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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