How to Make Classic Southern Comeback Sauce (2024)

FAQs

What is comeback sauce made of? ›

Ingredients for Comeback Sauce

Mayonnaise: For a creamy, rich base. Chili sauce: Such as Sriracha, for a spicy kick. Ketchup: Adds sweetness, tanginess, and color. Lemon juice: Acidity balances and brightens the sauce.

sauce = sear + deglaze + cook (strain) + reduce + enrich

Sear your protein to create deep flavor, deglaze the bits of flavor stuck to the pan, cook the sauce sufficiently, reduce the sauce to intensify flavor, and enrich it to achieve that velvety finish.

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.

The name comes from the traditional goodbye in Mississippi. Anytime you leave a place, people don't say "goodbye" or "see you later." Instead, they say, "y'all come back." This tasty sauce is definitely a good way to seal the deal. This Mississippi creation is a versatile Southern-style sauce.

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise. Fry sauce.

Hillbilly Hot BBQ Sauce – The proper BBQ sauce you've all been looking for. It's flavorsome, smokey and hot with a subtle sweetness. The sauce's main ingredient is the Ghost Pepper, which was the first chilli tested to hit over 1 million Scoville Heat Units... It's not longer in the top spot but it still a belter!

Texture-wise, fat adds a rich, mouth-coating feel to a sauce, both when it's broken out of the sauce on its own, and when it is emulsified with the sauce's liquid phase, making the whole thing creamier. Add a bit of butter in there as well.

When creating a sauce, one common mistake is not allowing the appropriate time for the ingredients to mingle. Some sauces are best fresh like pesto or guacamole because they contain fresh ingredients that break down or oxidize (per America's Test Kitchen). Other sauces require slow cooking to concentrate the flavors.

There are three basic kinds of ingredients in most sauces: a liquid, a thickening agent, and other flavoring and seasonings. The quality of the liquid base determines the quality of the sauce.

For those that don't know what comeback sauce is, it's generally a mayo based sauce with a mix of other sauces such as ketchup, hot sauce, onion powder, pepper, and dry mustard. I'm not quite sure how Ace makes theirs but I could literally eat it with anything.

How to make comeback sauce on Reddit? ›

The original recipe was just Heinz chili sauce and mayo, although a few put Worcestershire in it too. That's really about it. If ya wanted to make one at home I'd probably just start with two parts mayo to one part chili sauce then add some Worcestershire and spicy mustard to taste.

Though not entirely similar, many people liken comeback sauce to Raising Cane's sauce or Chick-fil-A sauce. Both sauces fit the description, as they're creamy, tangy, savory, and smoky.

Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.

Yum Yum Sauce is made of mayonnaise, ketchup, vinegar, garlic, sugar, paprika and water to thin the sauce out. That's it! It's really just a matter of the right ratios of ingredients to get the flavor you want!

Ingredients: Soybean Oil, Sweet Relish (diced Pickles, Sugar, High Fructose Corn Syrup, Distilled Vinegar, Salt, Corn Syrup, Xanthan Gum, Calcium Chloride, Spice Extractives), Water, Egg Yolks, Distilled Vinegar, Spices, Onion Powder, Salt, Propylene Glycol Alginate, Garlic Powder, Vegetable Protein (hydrolyzed Corn, ...

Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish. French cuisine has a lot of influence on Louisiana cuisine, and the Cajuns and Creoles have a lot of influence on Louisiana cuisine.

According the Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938, suprême sauce is made from the mother sauce velouté (white stock thickened with a white roux—in the case of suprême sauce, chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then ...