You haven’t lived until you’ve tried a good southern comeback sauce. It’s the sister of Thousand Island dressing and the cousin of the remoulade. Legend has it that this addictive sauce originated in a Greek restaurant in Mississippi. Well, that sauce was really just a house dressing, but people were so enamored with it, they kept coming back for more, hence the name. There are many variations of this sauce out there, so don’t get stuck on what is and isn’t authentic. The most authentic thing you can do is devise this sauce to suit your palate. That’s exactly what I’ve done, and I hope you enjoy it. Serve this sauce up on sandwiches, with fish, chicken, or dip French fries and fried pickles in it. Photo by: Shebecko/Depositphotos
- 1 cup real mayonnaise
- 1/4 cup chili sauce (the tomato kind, not the Asian sauce)
- 1/4 cup ketchup
- 2 tablespoons vegetable or olive oil
- juice of 1 medium lemon
- 1 teaspoon Creole or spicy mustard
- 1 teaspoon Worcestershire sauce
- 1 clove of garlic minced
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon onion powder
- pinch of salt and black pepper
- 2-3 dashes hot sauce (optional)
- Place all ingredients into a blender or food processor and blend until smooth. Pour sauce into a jar or plastic container, and apply lid. Store in the refrigerator until ready to use. Comeback sauce will last for up to 1 week when stored properly in the fridge.
- If you are not a fan or grainy or spicy mustards, then substitute with Dijon. Look for the chili sauce in the ketchup aisle.