Ask anyone from Mississippi if they know about Comeback Sauce and they will look at you shocked for even asking the question. Of course, everyone in Mississippi knows about Comeback Sauce. Even if you’ve never heard the name, you probably know it, too. The sauce that’s served by the steak house chain made famous by the onions that bloom, is reminiscent of Comeback Sauce. Chances are you’ve had it on a burger or sandwich at a new age sandwich shop. It’s a versatile sauce that also makes a great salad dressing. The origins are debated, but most attribute the sauce to a Greek immigrant who settled in Mississippi after WWII.
Most recipes agree on the proportions of mayonnaise to ketchup to chili sauce and heavy on the black pepper. After that, the amounts of all the other ingredients are up for grabs.
Chili Sauce is a condiment that is usually found on the same aisle as ketchup, mayo and mustard. Look for it on the top shelve. The bottle contains 12 ounces. I’ve always preferred Heinz, but, my store was recently out of Heinz and I bought Del Monte which I’ve found is just as good. It’s always nice to have an option. Chili Sauce and chili pepper are not the same.
I formulated this recipe to give it as much shelf life as possible. Since I opted for garlic powder and onion powder over fresh garlic and onion, the sauce will keep in your refrigerator for as long as you would keep mayonnaise and ketchup. But, don’t worry. It will be eaten long before you have to worry about it spoiling.
It’s uses are many. It’s a dip for vegetables and chips, a salad dressing, a sauce for seafood or a sandwich spread. I will be serving mine tonight with Salmon Patties. It is good on EVERYTHING, except Cheerios.
Here’s my version that makes a pint jar full.
1 cup Duke’s mayonnaise (one of my Favorites)
1/4 cup Heinz ketchup
1/4 cup chili sauce ( I prefer Heinz or DelMonte. DO NOT substitute Thai Chili Sauce)
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon
Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become “acquainted”. They shouldn’t rush into marriage.