Chef Adam Evans says this creamy mayonnaise-based sauce originated “somewhere in Mississippi,” and is similar to rémoulade. “It’s great with peel-and-eat shrimp, fried oysters, on a grilled fish sandwich, or as a substitute for tartar sauce.”
- 2 Tbsp. finely grated fresh horseradish or 1 Tbsp. drained prepared horseradish
- 1 Tbsp. chopped fresh flat-leaf parsley
- 2 tsp. whole grain mustard
- 2 tsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
Purée celery, shallot, cornichons, garlic, mayonnaise, horseradish, parsley, capers, mustard, lemon zest, lemon juice, and cayenne in a blender or food processor until smooth; season with salt and pepper.
DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.
Nutritional ContentCalories (kcal) 160 Fat (g) 17 Saturated Fat (g) 2.5 Cholesterol (mg) 10 Carbohydrates (g) 2v Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 250Reviews Section
Mississippi Comeback Sauce
It’s the sauce that keeps you coming back for more! This sauce is seriously addictive! If you haven’t tried this yet you need to make this ASAP!
This sauce can be used for so many yummy foods! Try Comeback Sauce with onion Rings, fries, sweet potato fries, hamburgers, veggies (for a low carb snack). If you are doing low carb just be sure to use a low sugar ketchup.
Every time I serve this I always have people asking what it is and asking me for the recipe. It’s so delicious! Stores great in the fridge, you will always want to have some on hand.
THIS SAUCE IS FAN-FRICKEN-TASTIC!
Many versions exist of this famous southern-style sauce. Here’s my slightly northerinized version of Comeback Sauce.
Mine has a bit less worcestershire sauce, as I’m not much of a fan of the flavor if there’s too much, and I upped some of her spices and removed the additional fat for the oil.
No doubt hers is a LOT more authentic than mine since she’s a native Mississippian and the sauce has it’s origins there. Read her story on her sauce recipe about the history of this sauce and some “saucy” other names that it goes by.
This sauce is delicious on french fries, onion rings, wings and just about every other darned thing you eat. Great on burgers and fish too.
Makes a pint jar full.
– 1 cup mayonnaise
– 1/4 cup ketchup
– 1/4 cup chili sauce
– 1 tsp Dijon mustard
– 1 tsp onion powder
– 1 tsp garlic powder
– 2 teaspoons Worcestershire sauce
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon Tabasco sauce
– 1/4 cup olive oil
– juice of one lemon
Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”.
Mississippi Comeback Sauce
Comeback Sauce, which also has some, shall we say, rather interesting alternative spellings, was birthed in the 1930s at a Greek restaurant, The Rotisserie , located in Jackson, Mississippi. Known back then as simply their house dressing, it very quickly caught on and has earned fame, spreading across the city to other restaurants and eventually across the south. Comeback Sauce is truly the queen mother of all Mississippi condiments.
Completely versatile, Comeback Sauce can be used as a burger condiment, as a sandwich spread Though ingredients now vary a bit from region to region, most contain some mix of mayonnaise, ketchup, chili sauce, Worcestershire sauce, onion and garlic . to start. From there, it is your own creation really, so feel free to experiment and decrease, increase or add ingredients that sound good to you. With all due respect to those who author the recipes containing only mayonnaise, ketchup and a lot of black pepper, that is not a true Comeback Sauce. It's a decent fry sauce, but it's not Comeback Sauce! Mississippi Comeback Sauce has a more intense, layered profile and has a little bit more to it than those three ingredients! I prefer my sauce smooth, so I use garlic and onion powder, but feel free to exchange that for fresh if you prefer. Just be sure to mix it up ahead of time and give it time for the flavors to marry in the fridge, because it only gets better. Aptly named, it really is so good you'll "comeback for more." Throw in chopped up boiled egg and a bit of sweet pickle relish and you'll have yourself a mighty fine, kicked up Thousand Island dressing.
Heinz Chili Sauce is a tomato based product, containing tomato puree, onion, garlic and other seasonings.
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Though ingredients now vary a bit from region to region, most contain some mix of mayonnaise, ketchup, chili sauce, Worcestershire sauce, onion and garlic . to start. From there, it is your own creation really, so feel free to experiment and decrease, increase or add ingredients that sound good to you. With all due respect to those who author the recipes containing only mayonnaise, ketchup and a lot of black pepper, that is not a true Comeback Sauce. It's a decent fry sauce, but it's not Comeback Sauce!
Mississippi Comeback Sauce has a more intense, layered profile and has a little bit more to it than those three ingredients! I prefer my sauce smooth, so I use garlic and onion powder, but feel free to exchange that for fresh if you prefer. Just be sure to mix it up ahead of time and give it time for the flavors to marry in the fridge, because it only gets better. Aptly named, it really is so good you'll "comeback for more."
Throw in chopped up boiled egg and a bit of sweet pickle relish and you'll have yourself a mighty fine, kicked up Thousand Island dressing.
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Mississippi Comeback Sauce
- 1/4 cup of olive oil
- 1/4 cup of chili sauce
- 1/4 cup of ketchup
- 1/2 to 1 tablespoon of Worcestershire sauce , or to taste
- 1 teaspoon of spicy mustard
- 1 cup of mayonnaise
- 1/4 teaspoon of freshly cracked black pepper , or to taste
- Couple dashes of hot sauce
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- The juice of 1/2 of a lemon
Put all of the ingredients in a blender and process until well mixed. Taste and adjust for seasonings. Store in fridge for about a week. Use on everything!
Cook's Note: Worcestershire sauce can be a strong flavor for some. Start with 1/2 teaspoon and increase up to a full tablespoon, or more, to taste. For an extra spicy kick, substitute Sriracha chili sauce for the regular chili sauce. Storage time will depend on the freshness of the mayonnaise, but try to use this up in about a week or so generally. Be sure to store it in the fridge a tightly closed container, like a Mason jar if you have one and remember you can use it as a sandwich spread, on a salad, on hamburgers, as a dipping sauce for french fries and other fried foods, and it'll be gone before you know it!
Check These Recipes Out Too Y'all!
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Sweet Onion and Catfish Hush Puppies with Comeback Sauce
Comeback sauce is one of those delicious Southern secrets, simultaneously rich and light. It makes an excellent dip for anything savory, from french fries and chicken tenders to fresh raw veggies. It's great as a sandwich spread. You can use it anywhere you'd regularly use mayonnaise for a little extra pep and a smidge of heat. Try serving it with chicken wings instead of ranch, dressing your coleslaw with it for a pulled pork sandwich, or on your burgers and hot dogs at your next cookout. Sorghum molasses is a fantastic traditional sweetener in the South. Many folks couldn't afford to buy processed sugar back in the day, so they grew sorghum cane and made their own molasses instead. It has a beautiful acidity and a touch of saltiness in addition to its rich sweetness, making it a really fun and delicious ingredient to use. Sorghum butter is a fantastic condiment to have on hand. Its salty sweetness plays well with so many dishes and ingredients. Try it on pancakes and waffles for breakfast, serve it with your biscuits or cornbread in summer, finish a beautiful pork chop with a small dollop, or serve it on fresh grilled corn. This butter can be kept at room temperature for several days and used in its softened form, or you can stash it in the fridge to use later on. If you can't find sorghum molasses at your local supermarket, check a natural foods shop or order it online. Use blackstrap molasses if you must just use a smidge less or your butter will be quite sweet. Hush puppies are a side with nearly everything where I grew up in eastern North Carolina—fried seafood, barbecue, sandwiches, fried chicken, you name it. I always loved squishing them into the juice from my coleslaw or eating them with the little pats of salted butter restaurants always gave out on the side—there's something so gratifyingly naughty about putting butter on fried food! We like to serve them with our comeback sauce, which is mayo-based but still packs a punch of acid and heat to balance out the richness. We also serve them with whipped sorghum butter to honor those naughty salted butter pats of my childhood. We like the sweetness of the sorghum molasses with the salty savory onion and cornmeal flavors. If your batter sinks to the bottom of the pot, wait for 30 seconds, then gently dislodge it from the bottom using a metal spoon or tongs—it should pop right up and float! You can make this batter a few hours ahead of time and keep it in the fridge, but any longer than that and the hush puppies will lose some of their puffiness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Where does Comeback sauce come from?
There’s little doubt that comeback sauce originated in Jackson, Mississippi, but as is often the case with a classic recipe like this, the precise origins of the original recipe are still hotly debated.
According to Jackson’s Clarion Ledger, many have credited The Rotisserie, Jackson’s first Greek restaurant for creating comeback sauce, but others claim that it originated in 1935 at what’s believed to be the city’s oldest restaurant, the Mayflower Café.
- 1 cup vegetable oil
- 6 whole garlic cloves plus 1 grated garlic clove, divided
- 2 tablespoons Old Bay Seasoning
- 2 pounds shell-on raw medium-size wild Gulf shrimp, butterflied
- 1 cup mayonnaise (preferably Duke&rsquos)
- 1/2 cup ketchup
- 1 celery stalk, peeled and minced
- 1 tablespoon prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced fresh flat-leaf parsley
- 1 tablespoon minced cornichon
- 1 1/2 teaspoons minced shallot
- 1 1/2 teaspoons minced capers
- 1/2 teaspoon celery seeds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon cayenne pepper, plus more to taste
Combine oil, 6 whole garlic cloves, and Old Bay in a food processor. Process until smooth, about 30 seconds.
Place shrimp in large bowl, and add garlic marinade. Cover and chill until ready to grill, at least 1 hour and up to 1 day.
Stir together mayonnaise, ketchup, celery, horseradish, Dijon, Worcestershire, parsley, cornichon, shallot, capers, celery seeds, salt, black pepper, lemon zest, lemon juice, cayenne, and grated garlic in a medium bowl. If desired, add additional cayenne to taste.
Remove shrimp from marinade. Preheat a gas grill to high (450°F to 550°F). Grill shrimp, uncovered, until lightly charred and cooked through, about 1 minute and 30 seconds per side. Transfer grilled shrimp to a platter and serve with Comeback Sauce.
How to Make Comeback Sauce
I don’t remember the exact moment I first had comeback sauce, but I do recall I was introduced to it almost ten years ago when The Husband and I were dating. For every family gathering, someone is assigned to bring it.
You can bet just about every family has their own recipe. The basic ingredients are always the same, but some recipes include a dash of this or that to suit different tastes. This is the family recipe passed down to me from my mother-in-law.
What You Will Need:
- 1/2 teaspoon garlic powder
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1/4 cup vegetable oil
- 1 teaspoon mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoons Worcestershire sauce
- 2 tablespoons water
- 2 dashes hot sauce
Whisk everything together in a mixing bowl until everything is combined. That’s all there is to it!
How to Make Crack Slaw with Comeback Sauce
It generally start with a little olive oil or avocado oil with some garlic, followed by ground meat. Once the meat is browned, l&rsquoll add in the cabbage, fresh ginger, sesame oil, tamari or soy sauce. My secret for crack slaw is using my own homemade comeback sauce at the end.
1/2 cup ketchup
1 cup good quality mayonnaise
1/2 cup chili sauce
1/2 cup canola oil
1/2 cup yellow onion grated
3 tablespoons fresh lemon juice
2 tablespoons garlic, minced
1 tablespoon paprika
1 tablespoon water
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground black pepper
1/2 teaspoon dry mustard
1 teaspoon salt
Other delicious sauces
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That&rsquos how easy it is to make this Southern Comeback Sauce. Thanks for stopping by today!
Enjoy! And have fun cooking!