Beginner, Seasoning and Sauce Recipes

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.

metal spoon leaning against a mason jar of comeback sauce with a metal lid

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 remoulade 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 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.

How to Make Comeback Sauce

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.

comeback sauce ingredients

What 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

Whisk everything together in a mixing bowl until everything is combined. That’s all there is to it!

How to Store Comeback Sauce

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

looking down into a Mason jar of comeback sauce

Use Comeback Sauce as Dipping Sauce for:

More Sauce Recipes You Might Enjoy:

looking down into a Mason jar of comeback sauce
Print Pin
3.5 from 2 votes

Comeback Sauce

A cross between Thousand Island dressing and remoulade sauce, 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

  • Combine all ingredients and whisk until thoroughly combined.
  • Store in an airtight container in the refrigerator.

Notes

Store 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. 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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