If you grew up in the South, you probably had one version or another of Mississippi Comeback Sauce.The story goes that this sauce originated at a Greek restaurant, The Rotisserie in Jackson, Mississippi as their house salad dressing. Some refer to it as the Mother of all Mississippi sauces. “It’s not a sauce, it’s a culture,” according to Malcolm White, a former restaurateur who is now a state tourism official.
Sound strange? Not so. If you lived in or near or visited Hot Springs, Arkansas prior to 2009, you probably found your way to one of the best steakhouses in the state – Coy’s. While their steaks were absolutely amazing, it was the salad dressing served with warm crackers that still makes my mouth water just thinking about it. Unfortunately, Coy’s burned and was not reopened.
Photo courtesy Google Images
I’ve seen several recipes that claim to be the authentic Coy’s salad dressing, but I think this version of Comeback Sauce comes closer to what I remember. It certainly is the one Hubby and I both prefer.
This is one of the dishes I prepared for my THV11 This Morning segment on Mardi Gras classics with a twist. Comeback Sauce is a kissing cousin to remoulade and can, I think, be used interchangeably. I served it as an accompaniment to the Shrimp (or Crawfish) Hushpuppies, but you should try it as a dressing for wedge salad or just as a dip for warmed saltine crackers. I also prefer it on my Reuben sandwiches instead of the more traditional Thousand Island dressing. And then there’s fried fish. Or crab cakes. Or hamburgers.
Somebody stop me!
Ingredients
- 1 cup mayonnaise (NOT Miracle Whip or salad dressing)
- 1/4 cup chili sauce
- 2 Tablespoons ketchup (I use DeNigris Balsamic Ketchup -- it's delicious!)
- 1- 2 teaspoons Tabasco (If you don't know what this is, it's time you learned!)
- 1 Tablespoon fresh lemon juice (do not use that fake stuff)
- 2 teaspoon Worcestershire sauce
- 1 teaspoon Creole seasoning
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground chipotle or ancho pepper
Instructions
- Whisk together mayonnaise, chili sauce, ketchup, Tabasco, Worcestershire sauce and lemon juice.
- Add in remaining ingredients and whisk until thoroughly combined.
- Store in a glass canning jar up to 1-2 weeks. (It won't last that long!) Chill at least 45 minutes before serving.
Nutrition Facts
Comeback Sauce
Serves: 1 1/2 cups
| Amount Per Serving: | ||
|---|---|---|
| Calories | Don't ask! | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dining With Debbie
You had me at “no salad dressing”!
This sounds so good! Warm crackers, yessss! 😀 I’ve been known to use freshly baked bread to dip in my spaghetti sauce and I’m a-thinkin’…
It really is that good!
I never had the pleasure of dining at Coy’s (but always wanted to), so I’m eager to try your Comeback Sauce. It sounds absolutely delicious. Thanks, Debbie!
It was so good we filled up on it and warm crackers before our meal ever came. I’m telling ya’, it’s addictive!