Comeback Sauce Recipe (2024)

FAQs

What is comeback sauce made of? ›

Combine ½ cup mayonnaise, 2 Tbsp ketchup, 1/2 Tbsp Worcestershire sauce, ½ tsp Dijon mustard, 1/8 tsp hot sauce, ¼ tsp smoked paprika, ⅛ tsp garlic powder, ⅛ tsp freshly cracked black pepper, and ⅛ tsp salt. Stir the ingredients together until smooth. Serve or refrigerate until ready to eat!

Combine ingredients:

Stir together mayonnaise, chili sauce, ketchup, lemon juice, paprika, Worcestershire sauce, hot sauce, salt, garlic powder, onion powder, dry mustard, and pepper.

Some credit the iconic Mayflower Cafe downtown with the birth of comeback dressing, while others say Alex Dennery's Rotisserie Restaurant is to thank. Still, the Zouboukos family's now-closed Elite Restaurant – a Jackson institution - also made strides for contributing their version of Mississippi's “remoulade” sauce.

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise.

Hillbilly Hot BBQ Sauce – The proper BBQ sauce you've all been looking for. It's flavorsome, smokey and hot with a subtle sweetness. The sauce's main ingredient is the Ghost Pepper, which was the first chilli tested to hit over 1 million Scoville Heat Units... It's not longer in the top spot but it still a belter!

AVOCADO, BASIL AND YOGHURT DRESSING (AKA SHREK SAUCE)

The original recipe was just Heinz chili sauce and mayo, although a few put Worcestershire in it too. That's really about it. If ya wanted to make one at home I'd probably just start with two parts mayo to one part chili sauce then add some Worcestershire and spicy mustard to taste.

It starts with three basic condiments — a mixture of ketchup, mustard, and mayonnaise. From there, two other sauces are added: A1 Steak Sauce and Worcestershire sauce. (It's unclear, though, if the chain uses the A1 name brand or a similar sauce.) Plus, hot sauce gets mixed to add a kick.

Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.

For those that don't know what comeback sauce is, it's generally a mayo based sauce with a mix of other sauces such as ketchup, hot sauce, onion powder, pepper, and dry mustard. I'm not quite sure how Ace makes theirs but I could literally eat it with anything.

What is the oldest hot sauce brand in the world? ›

Tabasco sauce is the earliest recognizable brand in the United States hot sauce industry, appearing in 1868.

Crocodile Sauce was created in the Crocodile River. Valley in the Lowveld in 1997. It is a unique, tasty blend of flavours including. chillies, spices, garlic and a dash of sherry.

Fieri's most famous ingredient is just your average blend of garlic, mayonnaise, mustard, Worcestershire, salt, and pepper. "I called it Donkey Sauce because you have to make fun of it.

From a culinary standpoint, comeback sauce is one of the very few things that Mississippians can claim as their own, and it is remarkable. It goes great on fried pickles, fish, shrimp, and chicken or drizzled over a salad.

Yum Yum Sauce is made of mayonnaise, ketchup, vinegar, garlic, sugar, paprika and water to thin the sauce out. That's it! It's really just a matter of the right ratios of ingredients to get the flavor you want!

Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish. French cuisine has a lot of influence on Louisiana cuisine, and the Cajuns and Creoles have a lot of influence on Louisiana cuisine.

Duke's Mississippi Comeback Sauce blends the distinctive tang of Duke's mayonnaise with the sharpness of chili sauce and savory spices. Originating in Jackson, Mississippi, it's known throughout the South as a go-to dipping sauce for everything from hushpuppies to chicken tenders to fried pickles.

According the Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938, suprême sauce is made from the mother sauce velouté (white stock thickened with a white roux—in the case of suprême sauce, chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then ...