The Winter Solstice Approaches

Comeback Sauce

published Yesterday

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

As a born-and-bred Yankee, I never thought I would find myself making countless trips to and from the Deep South. Lo and behold, my sister found her prince charming in the form of a Southern gentleman from Jackson, Mississippi. After they got married and relocated to Mississippi, I soon began to enjoy the pleasure of frequent food-fueled visits and took a deep dive into the traditional cuisine of the region. Suddenly I couldn’t get enough of the crawfish boil from the local shack down the street, and no party seemed complete without sweet tea and cheese straws . But of all the local foods, I have to say comeback sauce is hands-down my favorite.

I first tasted this incredible salad dressing meets dipping sauce at the picturesque H.D. Gibbes & Sons restaurant in Learned, Mississippi. Along with my order of redfish, I could pick two sides and one of the options was a salad served with comeback sauce, so of course I had to try it. From the first bite, I was hooked.

I used to ship back bottles of commercially produced comeback sauce from the grocery store, and I soon learned how to make it from scratch. Just a few seconds in the blender or food processor to make this sauce and you can be transported to Mississippi. This recipe makes a good amount of sauce, but it can be used in countless ways. A salad dressing is always a good choice, but using it as a dip is an extra-special treat. You can even use it as a sandwich spread or on hamburgers .

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

What Is Comeback Sauce?

If Mississippi had an official condiment, it would be comeback sauce. Think of it as a spicier, more interesting version of Thousand Island dressing .

What to Serve with Comeback Sauce

Comeback sauce can be used as a salad dressing, a condiment for dipping onion rings or french fries , or as a substitute for mayonnaise in deviled eggs.

How Long Does Comeback Sauce Last in the Refrigerator?

Comeback sauce can be stored in an airtight container in the refrigerator for up to one month.

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Comeback Sauce Recipe

This ultra-creamy, tangy sauce only takes five minutes to put together.

Yield Makes 3 cups

Prep time 5 minutes

• shellfish-free
• dairy-free
• kidney-friendly
• alcohol-free
• low-potassium
• vegetarian
• peanut-free
• pork-free
• tree-nut-free
• soy-free
• red-meat-free
• low-carb

Per serving, based on 16 servings. (% daily value)

• Calories 159
• Fat 14.0 g (21.5%)
• Saturated 1.9 g (9.7%)
• Carbs 7.6 g (2.5%)
• Fiber 0.9 g (3.6%)
• Sugars 2.9 g
• Protein 1.6 g (3.3%)
• Sodium 276.7 mg (11.5%)

Ingredients

• 1

  large lemon

• 1/2

  medium yellow onion

• 2 cloves

  garlic

• 1 cup

  mayonnaise

• 1/2 cup

  ketchup

• 1/2 cup

  chili sauce, such as Heinz

• 1/2 cup

  neutral oil, such as safflower or canola

• 1 tablespoon

  Worcestershire sauce

• 1 tablespoon

  paprika

• 1 teaspoon

  kosher salt

• 1 teaspoon

  freshly ground black pepper

• 1/2 teaspoon

  dry mustard

Instructions

1. Prepare the following, adding each to a blender or food processor with the blade attachment as you complete it: Juice 1 large lemon until you have 1/4 cup, coarsely chop 1 medium yellow onion until you have 1/2 cup, and coarsely chop 2 garlic cloves.

2. Add 1 cup mayonnaise, 1/2 cup ketchup, 1/2 cup chili sauce, 1/2 cup safflower oil, 1 tablespoon Worcestershire sauce, 1 tablespoon paprika, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon dry mustard. Blend until smooth, about 1 minute.

Recipe Notes

Storage: Refrigerate in an airtight container for up to 1 month.

Kristina Vänni

Contributor

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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Source : food