Oh, the comeback sauce.  If you’re from Mississippi, you are familiar with it.  In fact, it is a house staple in the South! 

     For us Northerners, it isn’t as common.  Originally created in a Greek Restaurant in Jackson, Mississippi, the flavors in the sauce grew extremely popular.  

     You can use it for just about anything.  Use it as a dip for bread or crackers, a salad dressing, smear it on burgers, Panini sandwiches, grilled fish, tomatoes (ripe or fried green), shrimp, fried bologna sandwich topped with caramelized onions, poultry, fried or grilled veggies, sandwich spread instead of may,  In searching the net, I read that boiled or fried shrimp and raw, steamed or fried oysters are nearly always served with comeback sauce.  Hmm, how about onion rings?


¾ cup mayonnaise

2 tsp Sriracha sauce

1 TBSP tangy mustard BBQ sauce (Cattlemen’s)

2 TBSP vegetable oil

½ tsp Worcestershire sauce

½ tsp black pepper

1 tsp onion powder

2 cloves garlic, minced

Juice of ¼ lemon



Add all ingredients to a jar.  Cover and shake.  Refrigerate overnight to allow flavors to marry.

YIELD:  Approximately 1 cup

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By Tika for CHEW WANNA EAT? © 2015

Comeback sauce (2)


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