Best Comeback Sauce Recipes

COMEBACK SAUCE

Steps:

• Combine mayonnaise, ketchup, chili sauce, lemon juice, Worcestershire sauce, dry mustard, onion powder, hot sauce, garlic powder, and paprika in a small bowl; whisk until well combined.
• Refrigerate for at least 2 hours to allow the flavors to meld, though overnight is even better.

SWEET ONION AND CATFISH HUSH PUPPIES WITH COMEBACK SAUCE

Steps:

• For the comeback sauce: Combine mayonnaise, sambal, ketchup, lemon juice, hot sauce, smoked paprika, Worcestershire, garlic powder, mustard, salt and pepper in a medium mixing bowl. Whisk together until the mixture is smooth and everything is well incorporated. Taste and adjust seasoning.
• For the whipped sorghum butter: Add the butter, molasses and salt to a stand mixer fitted with a whisk attachment, or to a medium bowl if you're using a hand mixer or whisk. Mix on medium speed until well-combined and the butter is lightened and fluffy.
• For the catfish: Combine the catfish with salt and sugar in a bowl. Refrigerate.
• For the hush puppies: Combine cornmeal with sugar, salt, baking powder, garlic powder, onion powder, smoked paprika, black pepper and cayenne in a medium bowl. Whisk thoroughly to combine these dry ingredients. Whisk together the buttermilk and egg in a separate bowl until there are no specks of egg and it becomes a smooth and homogenous mixture.
• Retrieve the quick-cured catfish from the fridge, and add the catfish and diced onion to the dry ingredient mixture. Quickly stir together to coat the onion and catfish bits with cornmeal and spices. Add the buttermilk and egg and mix quickly with a spatula or wooden spoon until everything is well combined and the batter stiffens up pretty quickly as the cornmeal soaks up the buttermilk. Cover your batter and refrigerate for a few minutes while you prepare your pot for frying.
• Add vegetable oil to a heavy-bottomed pot or Dutch oven no larger than 8 inches across-it's necessary for deep frying to have at least 2 inches of oil. Heat the oil over medium heat, bringing it up to 350 degrees F, using a thermometer to check the temperature. (If you don't have a thermometer, you can tell that the oil is ready when you add a small pinch of flour and it immediately sizzles and fries. You can fry without a thermometer if you're feeling bold, but just be careful that your oil doesn't get too hot or cold-you could either burn your hush puppies or end up with greasy ones-and no one wants that!)
• Once the oil is up to 350 degrees F, pull your batter from the fridge and begin to scoop it into the hot oil. We like to use a 3/4-ounce cookie scoop, but you could also use two spoons to scoop and drop roughly tablespoon-sized dollops into the hot oil. Fry as many hush puppies as comfortably fit into the pot at once-they should definitely have some room to expand and get crispy. It's okay to fry in several batches.
• Fry the hush puppies for 2 minutes, then turn them over and fry until golden brown and fluffy on the inside, another 2 minutes. Remove with a slotted spoon or spider, moving them to a plate or tray lined with paper towels to help drain any excess oil. Sprinkle the hush puppies with a little salt while they're still hot. Repeat this process until all your hush puppies are cooked and seasoned.
• Pile the hushpuppies into a dish for serving and garnish with a nice sprinkle of the chives. Serve them nice and hot with 1 cup comeback sauce and 1/4 cup whipped sorghum butter, or your favorite sauces.

FRIED GREEN TOMATOES WITH COMEBACK SAUCE

Steps:

• For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
• For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
• Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
• Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
• Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
• Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
• Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.

COMEBACK SAUCE

Steps:

• Mix all the ingredients and store in refrigerator overnight.

MISSISSIPPI COMEBACK SAUCE

Steps:

• Mix all ingredients.
• Store in refrigerator overnight to allow flavors to meld.

COMEBACK SAUCE

Steps:

• Place all ingredients in food processor; process until smooth and serve as a dressing.

CREOLE CORN AND CRAB HAND PIES WITH ENDIVE SLAW AND COMEBACK SAUCE

Steps:

• For the endive slaw: In a bowl, mix together the endive, onion, chives, parsley, vinegar, olive oil and honey. Add salt and pepper to taste. Marinate at room temperature for 15 minutes.
• For the hand pies: Preheat the oven to 400 degrees F. Prepare a grill for medium heat.
• Oil and grill the corn, turning often, until golden brown. Let cool, then cut the kernels from the cob.
• Heat the butter and oil in a skillet over medium-high heat. Add the onions, peppers, celery and greens onions and cook until translucent. Let cool.
• Add the crabmeat, corn kernels, parsley, breadcrumbs, cayenne, crab boil seasoning and lemon juice. Add salt and pepper to taste and fold in the creme fraiche.
• Lay out the crescent rolls on a work surface. Top each with a couple tablespoons of the filling, then fold into triangles and seal tightly. Brush with egg wash. Bake for 10 to 12 minutes, until golden brown.
• For the comeback sauce: Combine the mayonnaise, ketchup, cornichons, lemon juice, hot sauce, Worcestershire and salt and pepper taste in a bowl. Mix well. Cover and refrigerate until ready to serve. (Makes 2 cups.)
• To serve, spoon some comeback sauce onto plates. Slice the hand pies in half and arrange on top of the sauce. Top with slaw.

MISSISSIPPI COMEBACK SAUCE

Steps:

• 1. Mix all ingredients well and store in refrigerator overnight. It needs to sit to let the flavors become acquainted. Use on everything! Great condiment/dipping sauce, especially for fries.
• 2. Makes 1 pint.

COMEBACK SAUCE FOR BEEF

Steps:

• Combine all ingredients and heat until butter is melted. When ready to serve, reheat until butter is hot.

COMEBACK SAUCE

Steps:

• Mix all ingredients with 1 tablespoon water in a blender or food processor. Refrigerate overnight, letting the flavors blend. It will keep up to two weeks refrigerated in a closed container.

SOUTHERN COMEBACK SAUCE

Steps:

• 1. In a medium bowl and whisk together mayonnaise, ketchup, hot sauce, Worcestershire Sauce, Cajun seasonings and honey. Cover and refrigerate for 1 hour to let the flavors blend together.

MISSISSIPPI COMEBACK SAUCE RECIPE

Steps:

• Put all of the ingredients in a blender and process until well mixed. Taste and adjust for seasonings. Store in fridge for about a week. Use on everything! Cook's Note: Worcestershire sauce can be a strong flavor for some. Start with 1/2 teaspoon and increase up to a full tablespoon, or more, to taste. For an extra spicy kick, substitute Sriracha chili sauce for the regular chili sauce. Storage time will depend on the freshness of the mayonnaise, but try to use this up in about a week or so generally. Be sure to store it in the fridge a tightly closed container, like a Mason jar if you have one and remember you can use it as a sandwich spread, on a salad, on hamburgers, as a dipping sauce for french fries and other fried foods, and it'll be gone before you know it!

HORSERADISH CRUST PORK TENDERLOIN W COMEBACK SAUCE

Steps:

• 1. Mix all the comeback ingredients together and let set in fridge until ready to use.
• 2. Mix the pork tenderloin with all the ingredients and place in a zip lock bag. Marinate the pork tenderloin for at least 8 hours or overnight. Preheat oven 425 degrees.
• 3. Remove the Pork tenderloin on a baking sheet. Rub the horseradish marinade on the outside of the pork. Bake for 20 minutes or until internal temp is 145 degrees. Let rest 5 minutes.
• 4. Serve with comeback sauce

SRIRACHA COMEBACK SAUCE

Steps:

• 1. Mix all four ingredients together in a bowl, then put in an airtight container. Keep refrigerated and on hand. This dip is good for so many foods.

COMEBACK SAUCE

Steps:

• Stir together mayonnaise, chili sauce, ketchup, lemon juice, paprika, Worcestershire sauce, hot sauce, salt, garlic powder, onion powder, dry mustard, and pepper.
• Cover and chill 30 minutes before serving.
• Refrigerate 1 week.

SRIRACHA COMEBACK SAUCE RECIPE

Steps:

• In a pint canning jar, add all the ingredients.
• Shake to combine.
• Refrigerate at least 1 hour before using.
• Store in the refrigerator up to 10 days.

FRIED GREEN TOMATOES WITH COMEBACK SAUCE

Steps:

• 1 Make the tomatoes: Place the sliced tomatoes on a rimmed baking sheet or large platter and sprinkle on both sides with the smoked salt
• 2 Let them rest for at least 5 minutes
• 3 In a large, shallow bowl or pie dish, beat the eggs and then add buttermilk, whisking until combined
• 4 In a separate shallow bowl or pie dish, stir together the flour
• 5 Cajun/Creole seasoning, cayenne (if using), cornmeal and panko
• 6 Dip each tomato slice in the egg mixture and then the flour mixture, using the tines of a fork to move them (fingers tend to rub off the breading)
• 7 Repeat the process
• 8 Double-dipping ensures a wonderfully crisp crust
• 9 Transfer the coated slices to a separate rimmed baking sheet
• 10 Every so often, scrape off the buildup of the flour mixture that will probably accumulate on the fork, but save a little on the side for testing the frying oil's temperature
• 11 Let the breaded tomato slices rest for at least 10 minutes (about as long as it takes for the oil to heat up) to help the coating set
• 12 Heat the oil in a 12-inch cast-iron skillet over medium heat
• 13 If you have an instant-read thermometer, check the temperature of the oil, aiming for around 300 degrees
• 14 You also can test by dropping in a small clump of the moistened breading into the oil
• 15 It should immediately start bubbling and turn golden
• 16 If the oil just soaks into the breading with very little action, it's not ready
• 17 In batches, fry as many tomatoes as you can fit in the skillet without crowding (we did about 5), for 3 to 4 minutes, or until dark golden brown
• 18 Flip and repeat on the other side
• 19 Halfway through each batch, rotate the slices 180 degrees to ensure even browning
• 20 The oil should maintain a lively bubble, but if it's too vigorous or the breading is edging toward burned, reduce the heat as needed
• 21 Transfer the tomatoes to a rimmed baking sheet or large platter (from the first step, just wipe it dry) lined with a double layer of paper towels to drain
• 22 Let cool slightly (the tomatoes can be very hot inside) while you make the sauce
• 23 Make the sauce: In a small bowl, whisk together the mayonnaise, ketchup, honey, hot sauce
• 24 Cajun/Creole seasoning and Worcestershire sauce until thoroughly combined
• 25 Serve the tomatoes warm with the sauce on the side for dipping