Homemade Spur-Style Durky Sauce

Makes: ≈ 750 ml | Prep: 5 min | Cook: 10 min

If your family fights over the last drop of Spur’s Durky sauce, this homemade version is about to become your new kitchen MVP.

Tangy, spicy, and exactly like the real thing — but better because you control the heat, skip the additives, and save money.

Perfect for wings, steak, chips, or anything that needs a bold kick.

Ingredients

• 750 ml white wine vinegar
• 5 garlic cloves, finely diced
• 10 ml paprika
• 15 ml peri peri spice (adjust to taste — mild or fiery)
• Pinch of salt
• 30 ml sugar
• 15 ml corn flour
• 2 tbsp cold or room temperature water (for slurry)

Method

1. Combine base: In a saucepan over medium heat, add vinegar, garlic, paprika, peri peri spice, and salt. Stir well.
2. Dissolve sugar: Add sugar and stir until fully dissolved.
3. Simmer: Once bubbling, reduce to low and simmer 5 minutes.
4. Make slurry: In a small bowl, whisk corn flour and water until smooth, no lumps.
5. Thicken: Pour slurry into sauce while whisking. Simmer 2 more minutes until glossy and thickened.
6. Adjust: Want it thicker? Add another slurry (1 tsp corn flour + 1 tbsp water).
7. Cool & store: Pour into a clean glass jar. Cool slightly before sealing. Store in fridge — lasts 2–3 weeks.

Pro Tips

• Mild version: Use 5–10 ml peri peri.
• Extra hot: Add 1 tsp cayenne or fresh chili.
• Smooth texture: Blend after cooling.
• Gift it: Label with “Durky Sauce – Mom’s Version” and date.
• No corn flour? Use 1 tbsp cake flour cooked in from the start.