Comeback is a classic Southern sauce that originated in Jackson, Mississippi, where it was the house dressing served at the Greek restaurant, The Rotisserie. Today you'll find it on many Mississippi restaurant menus. Having lived in Mississippi for many years, I know that any time you leave a place, people don't say "goodbye" or "see you later," they say "Y'all come back." So I'm betting this sauce was made to seal the deal. It worked!
This Mississippi creation is a tasty, versatile Southern-style sauce, and it is similar in flavor to a Louisiana remoulade or Thousand Island dressing. Serve the sauce with fried seafood, as a salad dressing or dip, or as a spread for sandwiches. It's good for dipping French fries or chips. Add a dash of Tabasco or a little Sriracha or sambal to the sauce to give it some bite.
Try to make this sauce a day ahead of time and refrigerate overnight for the best flavor. For a thinner dressing, add more vegetable oil.
See the tips and variations for a few possible substitutions and flavor ideas.
- 1 cup mayonnaise
- 1/4 cup chili sauce*
- 1/4 cup ketchup
- 1 teaspoon prepared spicy brown mustard (or Creole mustard)
- 1/4 cup vegetable oil**
- 1 teaspoon Worcestershire sauce
- 1 teaspoon black pepper
- 2 tablespoons minced onions
- 2 cloves garlic (finely minced, or 1 teaspoon garlic powder)
- Add all ingredients to a jar and mix well. Refrigerate overnight before using. Great with seafood, on sandwiches, or as a dressing.
- Makes about 2 cups of comeback sauce.
- Refrigerate the sauce and use within 2 days if you use raw garlic, up to 6 days with garlic powder.
**Add up to 1/2 cup of vegetable oil to make a thinner dressing.
- Drizzle the sauce over fish tacos.
- Spread comeback sauce over burgers.
- Serve as a dip with vegetables for dipping.
- Serve it along with fried fish or seafood.
- Serve if as a dip for chicken wings or fried chicken strips.
Tips and Variations
- Add heat to the sauce with a few teaspoons of Sriracha sauce, some Tabasco or cayenne, or 1 or 2 teaspoons of sambal (Asian chili paste).
- If you don't care for the raw garlic taste, use 1 teaspoon of garlic powder. It will keep longer with garlic powder as well.
- The minced onion can be replaced with about 1/2 teaspoon of onion powder.