Total Time
25mins
Prep 10 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Put all ingredients, except for the butter, into your blender.
  2. Blend on high speed about 2 minutes or until mixture is smooth.
  3. Pour into top pan of a double boiler.
  4. Cook over gently boiling water.
  5. As sauce begins to heat, add butter, stirring often to incorporate.
  6. Cook for 12-15 minutes (stirring often) or until sauce becomes thick and smooth.
  7. Remove from heat and allow to cool.
  8. Cooled sauce may be run thru blender, again, on high speed for about a minute till smooth.
  9. Refrigerate sauce in covered container for several hours before using.
  10. Will keep, refrigerated, about 1 month.
Most Helpful

5 5

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!!

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!

5 5

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.