Many versions exist of this famous southern-style sauce. Here’s my slightly northerinized version of Comeback Sauce.
There’s a lot of different formulas for comeback sauce. I particularly liked the flavors in Mary Foreman from Deep South Dish’s Mississippi Comeback Sauce, so I tailored it to my own taste.
Mine has a bit less worcestershire sauce, as I’m not much of a fan of the flavor if there’s too much, and I upped some of her spices and removed the additional fat for the oil.
No doubt hers is a LOT more authentic than mine since she’s a native Mississippian and the sauce has it’s origins there. Read her story on her sauce recipe about the history of this sauce and some “saucy” other names that it goes by.
This sauce is delicious on french fries, onion rings, wings and just about every other darned thing you eat. Great on burgers and fish too.
- 1 cup mayonnaise
- ¼ cup ketchup
- ¼ cup chili sauce (i.e. Heinz, not Thai variety)
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 tsp worcestershire sauce
- 1 tsp Creole Seasoning Blend
- 1 tbs cider vinegar
- 1 tsp pepper
- ¼ tsp hot sauce
- Mix all ingredients.
- Pour into containers, cover and refrigerate at least 2 hours for flavors to blend.
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