Equipment
Ingredients
Sauce Base
- 64 g bottled chile sauce
- 120 ml vegetable oil
- 30 ml lemon juice
- 5 ml worcestershire sauce
- 2 hot sauce, like Tabasco
- 6 g black pepper
- 100 g onion, finely grated
- 3 garlic, finely minced
- 228 g mayonnaise
- 60 ml ketchup
- 6 g dry mustard
- 1 g paprika
- 1 g salt
- 6 g celery seeds
- 4½ g curry powder
- 14 g horseradish
- 15 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 288 kcal
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 30 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 223 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 12 g
- Potassium
- 97 mg
- Calcium
- 24 mg
- Iron
- 0.6 mg
- Magnesium
- 8 mg
- Phosphorus
- 18 mg
- Zinc
- 0.2 mg
- Vitamin A
- 27 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 5.5 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 21 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Grate the onion using a box grater and finely mince the garlic cloves.
Place the chile sauce, vegetable oil, lemon juice, Worcestershire sauce, hot sauce, black pepper, grated onion, minced garlic, mayonnaise, ketchup, dry mustard, paprika, salt, celery seeds, curry powder, horseradish, and 15ml (1 tbsp) of water into the blender.
Blend the mixture on high speed until the sauce reaches a completely smooth consistency.
Transfer the sauce to an airtight container and refrigerate at 4°C (39°F) for 24 hours to allow the flavors to develop.
Chef's Notes
- For the freshest flavor, grate your onion and mince your garlic just before adding them to the blender. Pre-grated or pre-minced aromatics can lose their pungent bite.
- The quality of your mayonnaise is key here, as it forms the creamy base. Use a good-quality, full-fat mayonnaise for the best texture and flavor.
- Don't skip the resting period! Allowing the sauce to chill for 24 hours is crucial for the flavors to meld and deepen. The spices and aromatics will bloom significantly.
- Taste and adjust seasoning after the chilling period. The flavors will have settled, and you might find you want a little more salt, pepper, or a dash more hot sauce.
- This sauce is incredibly versatile. While it's a classic with fried foods, consider it as a base for a salad dressing or a binder for crab cakes.
Storage
Refrigerator: 2 weeks — Store in an airtight container.
Troubleshooting
Sauce is too thin
Cause: Excess liquid or insufficient blending to emulsify the oil.
Fix: Whisk in an additional 15-30g of mayonnaise to thicken.
Prevention: Measure liquid ingredients precisely.
Cultural Context
Comeback sauce is a beloved condiment originating from the Mississippi Delta, often found in diners and barbecue joints. Its name is said to stem from its addictive quality, compelling customers to 'come back' for more. It's a staple for fried seafood, burgers, and as a general dipping sauce.
