This comeback sauce recipe is creamy and zesty, the perfect condiment for sandwiches or dipping, so easy to make and ready to transform your meal.
Comeback Sauce Recipe
Looking for your new favorite creamy, spicy sauce for sandwiches or for dipping? Look no further than Mississippi Comeback Sauce, my friends! This sauce will definitely keep you coming back for more.
What is Comeback Sauce?
Comeback sauce is a creamy southern style mayonnaise-based sauce. It originated in Jackson, Mississippi, in a Greek restaurant in the 1930s and has captured the hearts, and taste buds, of many.
It is comparable to a Cajun remoulade sauce or a spicy fry sauce, made primarily with mayonnaise and a few other readily available condiments and seasonings.
It's very easy to make from pantry ingredients, and also easy to adjust the levels of heat and spice in order to make it your own. It's perfect for the spicy food lover looking for a simple way to add some zing to sandwiches or fried foods, or just about anything else.
You'll find variations from cook to cook, of course. Some like to add fresh ingredients, like celery, onion or peppers to the mix, though you can easily make it with condiments and powdered seasonings.
This is a very easy version.
Let's talk about how to make comeback sauce, shall we?
Comeback Sauce Ingredients
The full list of ingredients with measurements is listed in the recipe card at the bottom of the post.
- Mayonnaise
- Chili sauce
- Ketchup
- Mustard - I prefer a spicy mustard, though you can use Dijon mustard or Creole mustard. Dry mustard is good, too.
- Lemon juice
- Worcestershire sauce
- Hot sauce (or to taste)
- Paprika (use smoked paprika for extra zip)
- Garlic powder (or use fresh minced)
- Onion powder (or use fresh minced)
- Salt and black pepper to taste
How to Make Comeback Sauce - the Recipe Method
The Ingredients. Add all of the ingredients to a large bowl - mayonnaise, chili sauce, ketchup, mustard, lemon juice, Worcestershire sauce, hot sauce, paprika, garlic powder, onion powder, salt and pepper.
Hand Mix or Process. Mix well until combined and smooth and creamy.
Boom! Done! Your comeback sauce is ready to go. Looks so creamy, doesn't it? Spread it on whatever needs some zing! How are you going to use yours? Curious minds want to know.
Recipe Tips & Notes
- Ratios. You can easily vary up the ingredient ratios with comeback sauce to make it your own. Looking for more mayo? Go for it. More paprika? Yes! Less salt? It's totally your call. Make it your very own.
- Mustard. I switch between using Creole mustard or spicy brown mustard when I make comeback sauce, though I also love Dijon mustard. A good dry mustard works as well. Use your favorite and feel free to experiment.
Comeback Sauce Serving Suggestions
Comeback sauce is typically used as a condiment for sandwiches, but also as a dipping sauce for French fries, chicken tenders, fried pickles or other dippers. Try is as a salad dressing for a salad that isn't boring!
It's great on all sorts of fried foods. Try it on my fried green tomatoes recipe! Add a 1/4 cup or so to a small bowl and serve it up. Get ready for dipping!
Heat Factor
Mild-Medium. Comeback sauce isn't overly spicy, though will depend on your choice of hot sauce. A Louisiana style hot sauce is typically used, like Tabasco, Franks or Crystal, or even sriracha sauce.
You can easily add in a spicy chili powder, like cayenne powder, or some minced spicy peppers. Go for it!
Storage Information
Comeback sauce will last 1 month or longer in the refrigerator in a sealed container. It's primarily a condiment-based sauce, so should last quite awhile.
I do not recommend freezing comeback sauce.
That's it, my friends. I hope you enjoy this comeback sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Comeback Sauce Recipe
Ingredients
- 3/4 cup mayonnaise
- 3 tablespoons chili sauce
- 2 tablespoons ketchup
- 1 tablespoon spicy mustard or use Dijon mustard or Creole mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce or to taste
- 1 teaspoon paprika use smoked paprika for extra zip
- 1 teaspoon garlic powder or use fresh minced
- 1 teaspoon onion powder or use fresh minced
- Salt and pepper to taste
Instructions
- Add all of the ingredients to a large bowl. Mix well until combined and smooth and creamy.
Notes
Nutrition Information
John N says
This is a great sauce. Really goes well with crab cakes. Thanks Mike. cheers !
Mike Hultquist says
Thanks, John.
John Rhoe says
I will dip my French fries and Cuban sandwiches into this!
Mike Hultquist says
Yes!! Perfection! Enjoy, John.
Max B. says
The comeback sauce is my jam. Love this stuff. All-purpose.
Mike H. says
Yes, so versatile. Enjoy!
Sheri says
Can you can this sauce?
Mike Hultquist says
I have not tried to can this, Sheri. It's a mayo-based sauce, so I don't believe it's ideal for canning, though.
Nat says
I'd like to make this, but I don't know what chili sauce is. Do you have a brand you can recommend? Thank you!
Nat says
I found my answer further down in the comments, sorry!
Mike Hultquist says
Glad you found it, Nat!
Lisa Kelly says
This sauce is so delicious and the name is perfect. My husband is now obsessed with this sauce and has some constantly in the fridge ready to go at a moments notice haha. He can't wait for summer to arrive here in Australia so he can invite people around for BBQs and introduce them to the Comeback Sauce lol.
Mike Hultquist says
Excellent! Glad you both enjoyed it, Lisa! Fun!
Brad says
Is it really 53,000 calories. A cup of mayonnaise is around 1,600 I thought.
Thanks
Brad
Mike Hultquist says
Brad, it's 53 calories per serving.
Darren Brothwell says
I have never been disappointed with anything I have made from here, and this was no exception! I was looking for something different to dip our chips in for my son's pre 16th birthday dinner (very spicy Cajun chicken!), and made this. My son was full after eating dinner but kept dipping his finger in the bowl of left over sauce. Its a definite "Come Back" sauce, and will be made again, and again. Thankyou!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed it, Darren! I love to hear it.
Jérémie says
Well, usually I don't comment on one of your recipes two days in a row, but now I understand the name of this sauce: comeback… because we come back to it very very quickly!!
I "invented" a little burger recipe for it and I give it to you, cause I found it very good:
For 1: a bun, homemade fried chicken, 1 roasted jalapenos, hot pickles relish, gherkin pickles, onion slices, arugula, and your comeback sauce made from homemade aioli! Not bad at all!
Michael Hultquist - Chili Pepper Madness says
You got it, Jérémie. Sounds like the perfect sandwich!
Jérémie says
Hey Mike! Tested with a bacon sandwich... it was great!! thanks!
Michael Hultquist - Chili Pepper Madness says
Awesome! So good! Great way to test it. =)
Kati says
Hi, first thank you for all the recipes you post. I do have a question about this recipe, Comeback Sauce, what exactly do you mean when you say chili sauce. What is the product that I should be using. Thanks
Michael Hultquist - Chili Pepper Madness says
Kati, most "chili sauce" ingredients refer to this type of sweeter chili sauce, like my Homemade Chili Sauce Recipe here (https://www.chilipeppermadness.com/recipes/chili-sauce/). However, you can use something simple like sambal oelek, chili garlic sauce, or sriracha. Enjoy!
Marjolein says
I have reduced the chili sauce (sambal oelek) to two table spoons and still had to add some mayonaise because it was way too spicy. Could be due to the fact I’m using proper indonesian sambal oelek or I developed a baby mouth overnight for spicy ️ (though I eat sambal-jam for breakfast)
Mike Hultquist says
Hi, Marjolein. It sounds like it is the sambal itself, likely made with some very hot chilies. Definitely best to balance it out. Even though I eat spicy all the time, some things still hit me too hard, too. I hear you!
Cheryl Hill says
OK, I cheated and gave this a 5 star despite not having tried it, but I trust that it's a fair rating, as your recipes are 99% truly awesome. Just wanted to say that it's nice to see that you're not afraid of using mayonnaise, which so many avoid. And it's so easy to make with one of those whisk, wand, mixer things. Just put in an egg, some oil, and a tad of mustard, and push the button and you have mayo. This looks so yummy. Thank you for sharing.
Michael Hultquist - Chili Pepper Madness says
Thanks, Cheryl. I make aioli myself, but a good quality mayo is awesome for these recipes!