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!

The sauce began to appear in Greek restaurants in Jackson, Mississippi from the late 1920s. As of the 1970s and 1980s it was still most commonly found in Jackson's Greek restaurants. It spread from Jackson into other parts of Mississippi and then throughout the south; it is not well known outside of the southern US.

Is comeback sauce the same as a rémoulade? While these two dipping sauces may be similar, they have distinct flavor profiles. Both have a base of mayonnaise, but while comeback sauce may have ketchup in the mix, rémoulade often contains mustard, green onions, and/or herbs for a unique flavor profile.

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. Fry sauce.

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!

The first sauces date back to around 200 BC in the midst of Roman antiquity. The sauce then used is garum, a typical Roman sauce made from fermented fish (anchovies, sardines, etc.) and seasoned with spices such as cumin, cardamom, coriander, honey and fragrant flowers.

Eastern Carolina-Style Vinegar Sauce

Found in the eastern half of both North and South Carolina, Eastern-style vinegar sauce has the unique honor of being the oldest barbecue sauce in the country. Given its origin in the 13 colonies, it's literally where American barbecue was born, at the hands of enslaved chefs.

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.

Elvis' Hot Sauce adds a rockin touch of spice to your favorite foods. Ingredients: Water, Distilled Vinegar, Red Jalapeno Pepper Puree, Pepper Sauce, Ketchup, Salt, Dried Onion, Xanthan Gum, Dried Garlic, and Spice.

The Donkey Sauce recipe is actually mayo, combined with roasted garlic, yellow mustard, Worcestershire sauce, and salt and pepper.

What is Bobby Flay's sauce? ›

His fry sauce in particular has become a staple of Flay's, reflecting his signature style with a spicy twist. The best part about the recipe for Bobby Flay's fry sauce? It requires just three ingredients: mayonnaise, roasted red pepper puree, and adobo sauce.

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.

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.

Ingredients: Louisiana Style Hot Sauce (Aged Cayenne Peppers, Distilled Vinegar, Salt and Xanthan Gum), Distilled Vinegar, Water, Granulated Garlic, Salt, Crushed Red Pepper, Cayenne Pepper, Black Pepper, Onion Powder, Celery Seed.

Whisk mayonnaise, ketchup, and garlic powder together in a bowl. Add Worcestershire sauce to the mayonnaise mixture and whisk until smooth. Sprinkle enough pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of pepper once more.

Suprême sauce derives from velouté sauce, a “mother sauce” traditionally made from roux (a mixture of butter and flour) and meat stock—in this case, chicken stock or chicken broth. The sauce is reduced with heavy cream or crème fraîche, strained through a fine sieve or strainer, and often finished with lemon juice.

Ingredients: Soybean Oil, Sweet Relish (diced Pickles, Sugar, High Fructose Corn Syrup, Distilled Vinegar, Salt, Corn Syrup, Xanthan Gum, Calcium Chloride, Spice Extractives), Water, Egg Yolks, Distilled Vinegar, Spices, Onion Powder, Salt, Propylene Glycol Alginate, Garlic Powder, Vegetable Protein (hydrolyzed Corn, ...