Comeback Sauce

March 21, 2014

Comeback Sauce - kvalifood.com

Comeback sauce traces back to The Rotisserie, a Greek-owned restaurant in Jackson, Mississippi, in the 1930s. The name comes from guests “coming back” for more. It is a cold, mayonnaise-based sauce with chili sauce, mustard, Worcestershire, and hot sauce - a bit like a spiced-up version of Thousand Island with more personality. Good on fried chicken, fried vegetables, as a salad dressing, or as a sandwich spread.

Ingredients

Makes ca. 350 ml

240 ml mayonnaise
60 ml chili sauce (such as Heinz - not chili garlic paste)
30 ml ketchup
10 ml Worcestershire sauce
5 ml spicy brown mustard (or Dijon)
15 ml fresh lemon juice
5 ml hot sauce (such as Tabasco or Crystal), or, to taste
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp Creole (or Cajun) seasoning
1/4 tsp freshly ground black pepper

Directions

Combine all ingredients in a bowl and whisk until smooth and fully incorporated.

Taste and adjust the hot sauce, black pepper, and lemon juice to your preference.

Transfer to a jar, cover, and refrigerate for at least 4 hours before serving. Overnight or longer is better - the flavors develop significantly with rest.

Stir before serving.

Notes

Chili sauce is the more traditional tomato element. If unavailable, increase the ketchup to 60 ml (1/4 cup) total, but the result will be sweeter and less complex.
For a spicier version, increase hot sauce to 1 tbsp or add an extra 1/4 tsp Creole seasoning.
Fresh minced garlic (1 clove, ~5 g) and onion (2 tbsp, finely minced) can replace the powdered versions for a more textured sauce.
Keeps refrigerated for up to one week.