As a lifelong Yankee, I never imagined I’d make numerous trips to the Deep South. However, my sister met her perfect match in a Southern gentleman from Jackson, Mississippi. After their marriage and move to Mississippi, I began to relish my frequent food-filled visits and immersed myself in the region’s traditional cuisine. I quickly developed a taste for the local crawfish boil and couldn’t imagine a gathering without sweet tea and cheese straws. Yet, my favorite local delicacy is undoubtedly comeback sauce.
My first encounter with this extraordinary sauce—part salad dressing, part dip—was at the charming H.D. Gibbes & Sons restaurant in Learned, Mississippi. While ordering redfish, I selected a salad with comeback sauce as one of my sides, and from the first bite, I was captivated.
Initially, I would bring back commercially produced comeback sauce from the grocery store, but I soon learned to prepare it from scratch. A quick blend in the food processor replicates the taste of Mississippi. This recipe yields a generous amount of sauce, with versatile uses. It’s great as a salad dressing, a dip, or even as a sandwich spread or burger topping.
What is Comeback Sauce?
If Mississippi had an official condiment, it would be comeback sauce. Think of it as a spicier, more flavorful variation of Thousand Island dressing.
What to Pair with Comeback Sauce
Use comeback sauce as a salad dressing, a dip for onion rings or fries, or a mayo substitute in deviled eggs.
Storage Instructions
Store comeback sauce in an airtight container in the refrigerator for up to one month.
Ingredients
- 1 large lemon
- 1/2 medium yellow onion
- 2 cloves garlic
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1/2 cup chili sauce (e.g., Heinz)
- 1/2 cup neutral oil (like 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
Prepare the following, adding each to a blender or food processor with the blade attachment: Juice 1 large lemon to yield 1/4 cup, coarsely chop 1/2 medium yellow onion to yield 1/2 cup, and coarsely chop 2 garlic cloves.
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.