Looks like Durkee’s oozing out of this turkey sandwich but it’s really Copycat Durkee’s Famous Sauce.
Copycat Durkee’s Famous Sauce was the runaway winner in our taste test. It is so close in taste and texture to the original that we really can’t tell the difference. We used distilled (white) vinegar because that’s what is on the Durkee’s label, but if you want to get it closer to the yellowish cast of authentic Durkee’s Famous Sauce consider using cider vinegar instead. Makes about 1 ½ c.
½ c cold water
¼ c cornstarch
½ c plus 2 T distilled vineger
2 T Kosher salt
½ c white sugar
1 egg
¼ c French’s prepared mustard (the stuff in the yellow plastic bottle)
¼ c neutral oil
Texture and thickness same as original Durkee’s: very important.
Method: add all ingredients to a blender or mini-chop. Blend on high speed until cornstarch is fully absorbed and sugar and salt are dissolved, a minute or more. Transfer to top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes or until thickened and smooth. Cool before using. I expect this will keep quite a while in the fridge, just like the original.
11/25 update: our Copycat Durkee’s Famous Sauce is still in our fridge 5 months later and will be used for our Thanksgiving leftovers sandwiches. Looks and tastes the same as when we made it; there’s a very slight separation of liquid but easy to stir that back in.
Thank you so much. Can’t find Durkees and it reminds me of my Dad who loved his post Thanksgiving day turkey Sandwiches so much. (Also jellied cranberry sauce served as it came out of the can, ridges and all)
I have the same affection for the ridges from the can. Funny that we like a can of cranberry sauce plopped into a dish where any other canned item served that way would be gross. I just got back from the store and as usual bought one can of jelly and one with berries. The berries are served with the turkey on Thanksgiving but the jelly is more practical for next day sandwiches.
Can’t find durkees anymore. This is a must have for deviled eggs instead of using normal mustard. Thank you!
You’re welcome! Glad we can all continue to have our Durkee’s.
So grateful to find a replacement for our beloved Durkees! Just confirming that the correct amount of Kosher salt is 2 T, and not 2 tsp…
I’m not going to make this again till Thanksgiving so can’t do an immediate verification. But the recipe I started with for tinkering had 2 T salt and I did not change it. If you want to be cautious, start with 1 T expecting to increase to 2 after tasting. Let us know how it goes.