Comeback Sauce
This legendary Southern condiment is creamy, tangy, a little smoky, and just spicy enough to keep things interesting. Made with pantry staples in just 5 minutes, it's the perfect dipping sauce, burger spread, or salad dressing.
Equipment
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Airtight glass jar or container - For storing in the fridge
- Citrus juicer or reamer - Optional, for squeezing the lemon
- Rubber spatula - For scraping the bowl
Ingredients
- 1 cup mayonnaise - 240g, Duke's or Hellmann's recommended
- 1/3 cup ketchup - 80ml
- 1/3 cup Heinz chili sauce - 80ml, found near the ketchup aisle
- 1 tablespoon fresh lemon juice - about half a lemon
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon hot sauce - up to 1/2 teaspoon, Tabasco or Louisiana-style, adjust to taste
Instructions
- In a medium mixing bowl, combine 1 cup mayonnaise, 1/3 cup ketchup, and 1/3 cup chili sauce.
- Add 1 tablespoon lemon juice, 1 1/2 teaspoons Worcestershire sauce, and 1 teaspoon Dijon mustard to the bowl.
- Sprinkle in 1 teaspoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1/4 to 1/2 teaspoon hot sauce to taste. For a milder sauce, use less or omit entirely.
- Whisk everything together until smooth and uniformly combined, about 30 to 45 seconds.
- Taste and adjust seasonings, salt, pepper, hot sauce, or lemon juice to your preference.
- Transfer the sauce to an airtight glass jar, seal, and refrigerate for at least 30 minutes before serving. Overnight is best for optimal flavor development.
Notes
- Always chill before serving. The difference between fresh-made and two-hours-chilled comeback sauce is significant.
- Use full-fat mayonnaise. Light or low-fat mayo will give you a thinner, less creamy sauce.
- Measure the chili sauce separately from the ketchup. Using all ketchup will make the sauce sweeter and less interesting.
- Use fresh lemon juice if possible. Bottled works in a pinch, but fresh gives a cleaner, brighter flavor.
- Don't skip the sugar. It balances the acidity and rounds out the other flavors.
- Make it the night before for best results. Overnight in the fridge is when comeback sauce truly shines.
- Store in an airtight glass jar or container in the refrigerator for up to 7 days.
- Do not freeze this sauce. The mayonnaise base will separate and become grainy when thawed.
- Stir before serving. After a day or two, the sauce may separate slightly; a quick stir brings it back together.
- To make a vegan version, use plant-based mayonnaise and vegan Worcestershire sauce.