Anyone know a recipe for comeback sauce. Maybe someone from Mississippi can help me here. I have had several Southern California versions at different char-burger joints and have always wondered about the amounts of the various ingredients. Most recently I had a burger that had the sauce and within it I was hit with several very small chunks of celery. That flavor made me also suspect a little celery salt mixed in with the pickle. I can see, and taste, the presence of 1,000 Island but it seems there is more mayo and some mustard with the diced pickle (Tarter sauce) making up a larger portion of the final product than the 1,000 Island -- not sure. I am sure, however, that this sauce makes people comeback to the burger joints that spread it on their burgers. I am planing lots of back-yard grilling this summer and a good comeback sauce will help cover the flavors resulting from my poor grilling skills (Well done to extra well). Any ideas will help. My Thanks, JeetJet?
My Mama grew up in the Natchez area and has a kumback sauce recipe that I will not share. Her tartar sauce recipe is an even more closely held secret. I will divulge that the sauces are always made the day before the feast so flavors can mingle in a Mason or Ball jar in the fridge.
Kumback is similar to Thousand Island, but I don't know anyone who uses bottled dressing to start. Most Mississippians will not use celery. Many recipes call for much ground pepper, Mama's does.
I put ("comeback sauce" OR "cumback sauce" OR "kumback sauce" recipe) into google and got plenty of hits. This one from Baton Rouge for Fried Green Tomatoes topped with boiled shrimp and Mississippi Comeback Sauce sounds really really good.
Come Back Dressing (also known as Kumbak)
Recipe By :Rubelishous of Toronto, Canada
Serving Size : 10 Preparation Time :0:05
2 cups mayonnaise
1/2 cup Bennetts Chili Sauce
1 tablespoon Worcestershire sauce
2 cloves garlic -- minced
1 teaspoon fresh ground black pepper
1 small onion -- grated
salt -- to taste
1 tablespoon Sweet Hungarian Paprika
1 dash Tabasco sauce
1 teaspoon prepared mustard
1/4 cup vegetable oil
Combine all ingredients in blender and refrigerate.
Use as salad dressing or as dip with boiled shrimp, Ritz crackers or Melba toast.
"A traditional Mississippi salad dressing of mayonnaise, chili sauce spices and vegetable oil. Can be used as a salad dressing or as a dip."
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - August 5, 2006"
"2 1/2 cups"
NOTES : This is a great salad dressing or sandwich sauce that is served at restaurants and homes across Mississippi.
I am from MS and this is how my family has always made Comeback sauce:
1 Cup Mayo
1 Tbsp water
2/3 cup Chili sauce
2 Tbsp Sweet chili sauce
1/2 cup Vegetable oil
1 juice from a lemon
1 Tbsp Tobasco
1 tsp Worcestershire
1 tsp pepper
2 Tbsp onion flakes
1 tsp dry mustard
1/4 cup ketchup
1 tsp salt
2 Tbsp minced garlic
dash cayan pepper
1/2- 1 Tbsp Hot chili sauce, add slowly to desired amount
Cat Cora was talking about Comeback Sauce on Best Thing I Ever Ate (first time I ever heard of the stuff), and she listed mayo, ketchup, salt, lemon, garlic, and chili (apparently all standard ingredients), plus she mentioned celery seed and oregano which are not in any recipe I've found.
The Robert St John recipe above seems to be a standard mixture. I think a touch of Tabasco would be nice. After I try it straight, I might also tweak it with celery and oregano.
Here's what I have (gooooood stuff, too.)
3 cloves garlic
2 cups mayo
1/2 c. chili sauce
1/2 c. ketchup
1 c. salad oil
2 T. black pepper
juice of two lemons
2 tsp. yellow mustard
1 heaping tsp. horseradish
2 tsp. Worcestershire
2 good dashes tabasco
half an onion, grated
Give it a good whirl, and be ready for saucy delicious goodness.
Oh my goodness - it's an all-purpose dip, dunk or spread. I've used it on salads; especially when fresh crab's in season, and I've served it with every crudite in the world. I've used it on sandwiches, and mixed it into boiled egg yolks for deviled eggs. I've added a touch more hot horseradish and served it with poached seafood of every type. It's really good on (oh, blasphemy!) shredded iceberg, and if you top that with cubed tomatoes and crumbled bacon, even better. And I confess that more than once during times of great distress, I have eaten it as is with a plateful of crackers. And hardboiled eggs. And the weirdest app. I ever saw, but it worked! Was as a dip for fried dill pickles, which makes me think it would be the greatest thing EVER with fried green tomatoes next Summer.
Oh, and once I gave it a whirl in the cuisinart with sharp cheddar and roasted bell pepper for a variation on pimiento cheese that was out of this world. And steamed green vegetables, especially cold broccoli and cauliflower, are super dipped in it.
I fell in love with this stuff as a very small child when my parents would dine at the Rotisserie...The Owner would give me a bottle ~~~ .God forbid it if anyone ate any of my bottle...His recipe contained no horseradish or celery by the way...We commonly use it as a salad dressing.. on a variety of crackers, fried green tomatoes topped with lump crab meat...and no self respecting Mississippian would have a shrimp boil without it...Cold, spicy, "boiled" shrimp dipped in will make you Comeback for more....
PS...You really need Duke's Mayonaise..........
Wow, I made a batch yesterday and it even tasted great on my finger ! It does seem to be a bridge sauce between a salad dressing and a dipping sauce. I'm a huge fan of deviled eggs and can't wait to try that combo too.
Thanks for the tips Mamachef, and I'd love to hear from others about their preferred uses.
ROTISSERIE COME-BACK DRESSING
1 button garlic, grated
1 cup mayonnaise
1 cup chili sauce or ketchup
1 teaspoon mustard
1 cup wesson oil
1 teaspoon Worcestershire
1 teaspoon black pepper
1 teaspoon paprika
1 small onion, grated
Juice of 1 lemon
1 tablespoon water
Dash of Tobasco
Salt to taste
Mix or shake well or stir in a blender
I grew up in Jackson and my favorite restaurant was Cicero's across from the old state capitol. His Shrimp Cicero was a cold plate of lettuce topped with boiled shrimp, sliced boiled eggs, quartered tomatoes with a sweet pickle on the side all topped with Comeback Sauce.....my favorite dish ever....simple but I've never forgotten it.
1 cup mayonnaise
1/4 cup Heinz ketchup
1/4 cup chili sauce ( I prefer Heinz or DelMonte. DO NOT substitute Thai Chili Sauce)
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 teaspoon of creole seasoning
1/4 cup light olive oil
juice of one lemon
re: Pius Avocado III
Looked at many MANY CBS recipes, but have never seen curry in the recipe (one called for a pinch of Creole seasoning). Only a very few of the recipes had horseradish.
Worth trying adding them to part of the next batch...
BTW, the picture of that Shrimp Crab Greek Salad has my stomach growling !
I have all the ingredients in the fridge now (including a freshly purchased tub of tasty Phillips Crab Claw meat). I think that baby is going down in the next 24 hrs !!!
BTW, Kountouris McDole, the daughter of the owner of Jackson's Mayflower, is selling his secret comeback sauce. Would be worth scoring a bottle to compare ingredients...