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Comeback Sauce Recipe?
Posted on 3/9/14 at 2:49 pm
Posted on 3/9/14 at 2:49 pm
Anyone have any good ones? Love Sammy's receipe with onion rings and looking for something similar
This post was edited on 3/9/14 at 2:49 pm
3
Posted on 3/9/14 at 2:49 pm to GreatBrandino
quote:huh?
Comeback Sauce
Posted on 3/9/14 at 2:57 pm to Rouge
I had no clue either so I googled and this is from the Wikipedia page.
Sounds like Fancy Sauce.
quote:
Comeback sauce (sometimes spelled kumback or cumback) is a distinctive dipping sauce and salad dressing often seen in the cuisine of central Mississippi. Similar to Louisiana remoulade, the base of the sauce consists of mayonnaise and chili sauce (or some approximation of that combination). The origin has been credited to The Rotisserie, a Greek restaurant that was located in Jackson, Mississippi.
Several Jackson, Mississippi restaurants serve their own variations of the sauce and many offer bottled comeback sauce.
Sounds like Fancy Sauce.
This post was edited on 3/9/14 at 2:58 pm
Posted on 3/9/14 at 3:02 pm to GreatBrandino
Kumback Sauce
1 tbs water
2/3 cup chili sauce
1/2 cup vegetable oil
1 lemon, juiced
1 tsp Wocestershire sauce
1 dash louisiana hot sauce
1 tsp black pepper
1 small onion
1 cup mayonnasise
1/4 cup ketchup
1 tsp dry mustard
1 dash paprika
1 tsp salt
3 cloves garlic
Blend well, leave in fridge for a day for the flavors to come together.
Place on crackers, salads, etc.
1 tbs water
2/3 cup chili sauce
1/2 cup vegetable oil
1 lemon, juiced
1 tsp Wocestershire sauce
1 dash louisiana hot sauce
1 tsp black pepper
1 small onion
1 cup mayonnasise
1/4 cup ketchup
1 tsp dry mustard
1 dash paprika
1 tsp salt
3 cloves garlic
Blend well, leave in fridge for a day for the flavors to come together.
Place on crackers, salads, etc.
Posted on 3/9/14 at 3:15 pm to DoctorTechnical
This one is a little different than the one above, but I trust this site. The blogger lives in MS FWIW.
1/4 cup of olive oil
1/4 cup of chili sauce
1/4 cup of ketchup
1 tablespoon of Worcestershire sauce
1 teaspoon of spicy mustard
1 cup of mayonnaise
1/4 teaspoon of freshly cracked black pepper, or to taste
Couple dashes of hot sauce
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
The juice of 1/2 of a lemon
Put all of the ingredients in a blender and process until well mixed. Taste and adjust for seasonings. Store in fridge. Use on everything!
Cook's Note: For an extra spicy kick, substitute Sriracha chili sauce for the regular chili sauce.
Deep South Dish
1/4 cup of olive oil
1/4 cup of chili sauce
1/4 cup of ketchup
1 tablespoon of Worcestershire sauce
1 teaspoon of spicy mustard
1 cup of mayonnaise
1/4 teaspoon of freshly cracked black pepper, or to taste
Couple dashes of hot sauce
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
The juice of 1/2 of a lemon
Put all of the ingredients in a blender and process until well mixed. Taste and adjust for seasonings. Store in fridge. Use on everything!
Cook's Note: For an extra spicy kick, substitute Sriracha chili sauce for the regular chili sauce.
Deep South Dish
Posted on 3/9/14 at 3:44 pm to GreatBrandino
Comeback.
I've posted it here before, but I don't know where.
The original recipe is Mom's - probably from a waitress at the Cedar Inn beside Battlefield Park, when that area wasn't a War Zone. Measurements are approximate and depend on what you plan on using the dressing for, how pink or red you want the finished product to be and what you have.
Mayonaise - old style used Blueplate - now Hellman's
Ketchup or better with chili sauce
Yellow Mustard - just a touch
Worcestershire sauce - about equal to mustard
Garlic powder - enough to taste and no more
Lemon juice - maybe 2X amount of mustard
salt and pepper to taste
If you want, add Paprica. If using as shrimp sauce for boiled shrimp, add horseradish to taste and maybe 1.5 times ketchup or chili sauce to get it darker red. If using for salad, add less ketchup or chili sauce to achieve more of a pink color. No Horseradish for salad dressing.
I make mine by experience and never measure anything. Start small and by the time you adjust, you will have lots of dressing in the bowl.
IMO, there is nothing better alongside boiled shrimp than this stuff, but that is how I grew up.
If you are at my table when boiled shrimp are served, there will be two bowls of this on the table - one darker red with horseradish for the shrimp and one lighter pink with no horseradish for the salad or lettuce wedge.
I've posted it here before, but I don't know where.
The original recipe is Mom's - probably from a waitress at the Cedar Inn beside Battlefield Park, when that area wasn't a War Zone. Measurements are approximate and depend on what you plan on using the dressing for, how pink or red you want the finished product to be and what you have.
Mayonaise - old style used Blueplate - now Hellman's
Ketchup or better with chili sauce
Yellow Mustard - just a touch
Worcestershire sauce - about equal to mustard
Garlic powder - enough to taste and no more
Lemon juice - maybe 2X amount of mustard
salt and pepper to taste
If you want, add Paprica. If using as shrimp sauce for boiled shrimp, add horseradish to taste and maybe 1.5 times ketchup or chili sauce to get it darker red. If using for salad, add less ketchup or chili sauce to achieve more of a pink color. No Horseradish for salad dressing.
I make mine by experience and never measure anything. Start small and by the time you adjust, you will have lots of dressing in the bowl.
IMO, there is nothing better alongside boiled shrimp than this stuff, but that is how I grew up.
If you are at my table when boiled shrimp are served, there will be two bowls of this on the table - one darker red with horseradish for the shrimp and one lighter pink with no horseradish for the salad or lettuce wedge.
Posted on 3/9/14 at 7:09 pm to Stadium Rat
quote:
1/4 cup of olive oil
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