Beginner, Seasoning and Sauce Recipes

Mississippi Comeback Sauce

Last updated on August 11th, 2023

A cross between Thousand Island dressing and rémoulade sauce, Mississippi comeback sauce was named because it’s so good that you’ll “come back” for more.

White condiment bowl of Mississippi comeback sauce with French fries and a platter of fried shrimp in the background.

There are a few ways to tell when someone is not from Mississippi.  If they don’t speak with a drawl, if they are in too much of a hurry, or when presented with a Mason jar of comeback sauce, they look at you and ask, “What is it?” That last one is a dead giveaway.

What is comeback sauce?

Very few condiments are as versatile as comeback sauce.  Mississippi-native, chef and food writer Robert St. John refers to the spicy sauce with an orange-pink hue as “ . . .the Queen Mother of all Mississippi condiments.”  A combination of Thousand Island dressing and rémoulade sauce, comeback sauce was named because it’s so good that you’ll “come back” for more.  It’s more than just a way to dress up a bowl of salad greens – it’s slathered over po’ boy sandwiches, used as a dip for French fries, or spread over saltines for an afternoon snack.

Where did Mississippi comeback sauce originate?

Other Southern towns may try to lay their claim as being “The home of . . .” But the city of Jackson, Mississippi, is the only town that can lay claim to the origins of comeback sauce.  The exact details of how it got its start are a little sketchy, but most local food historians agree that comeback sauce originated in the 1920’s or 1930’s at The Rotisserie, Jackson’s first Greek restaurant.  It began as the restaurant’s house salad dressing and quickly spread to other restaurants across the state.

Ingredients and tools you will need

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. To make Mississippi comeback sauce, 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 – add more if you want the sauce to be spicier.
  • Large mixing bowl
  • Whisk
  • Mason jar – this is optional, of course. But if you want to stick to tradition, this is the preferred way to store your leftover sauce.
comeback sauce ingredients

How to make comeback sauce

This really could not be any easier. Whisk everything together in a medium mixing bowl until all the ingredients are combined and the sauce is smooth. That’s all there is to it!

How to store comeback sauce

Because it is a mayonnaise-based condiment, comeback sauce needs to be stored in the refrigerator in an airtight container. I recommend using it up within two weeks. 

Frequently asked questions

What is the difference between comeback sauce and rémoulade sauce?


Where Mississippi has comeback sauce, Louisiana has rémoulade sauce. There is definitely some overlap between the two. Both are creamy mayonnaise-based sauces. However, grated celery gives rémoulade sauce a chunky consistency while the addition of horseradish provides more bite.


Is comeback sauce spicy?


Only if you want it to be. The two dashes of hot sauce as written do not make the sauce spicy. However, if you like a little more heat, feel free to add additional hot sauce.


What type of mustard do you use?


I used regular yellow mustard.


Can I use a different type of oil?


I recommend using a neutral flavored oil. Using an oil with a distinct flavor, such as olive oil, could affect the flavor.

Platter of fried shrimp and french fries with bowls of Mississippi comeback sauce served on the side.
White condiment bowl of Mississippi comeback sauce with French fries and a platter of fried shrimp in the background.
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4.20 from 5 votes

Mississippi Comeback Sauce

A cross between Thousand Island dressing and remoulade sauce, Mississippi comeback sauce was named because it’s so good that you’ll “come back” for more.
Course Sauces and Seasonings
Cuisine American, Southern
Servings 2 cups
Calories 121kcal
Author Lisa B.

Ingredients

  • 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

Instructions

  • Measure out all the ingredients in a medium mixing bowl.
  • Whisk the sauce together until the ingredients are combined and the sauce is smooth.

Video

Notes

Store leftover comeback sauce in an airtight container in the refrigerator. Use within two weeks.

Nutrition

Serving: 2tbsp | Calories: 121kcal | Carbohydrates: 4.7g | Protein: 0.3g | Fat: 11g | Saturated Fat: 1.6g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 2.5g | Cholesterol: 8.3mg | Sodium: 308mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 4.9g | Vitamin A: 70IU | Calcium: 4mg | Iron: 0.4mg

3 Comments

  1. Thank You!

  2. Hi, George! I use regular yellow mustard from a bottle.

  3. What kind of Mustard is to be used in this Comeback Sauce? (Dry, Wet – Yellow, Dijon, ???). Thanks. I’m looking forward to making this.

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