Creamy, tangy, and just the right amount of spicy, Comeback Sauce is a Mississippi classic that’s as versatile as it is delicious. Whether you’re using it as a dip, dressing, or sandwich spread, this bold, flavorful sauce lives up to its name—you’ll keep coming back for more.
Before You Start Cooking
- Comeback Sauce originated at the Rotisserie Restaurant in Jackson, Mississippi, between the 1920s and 1940s. The name (originally, “Kum-Back”) comes from the classic Mississippi farewell, “Y’all come back.”
- The seasonings and proportions of ingredients in classic Comeback Sauce can vary by cook, so this is a great recipe to customize to taste.
- For the best flavor, plan to make this sauce ahead of time. While it’s good after a couple of hours in the fridge, an overnight rest allows the flavors to fully blossom.
How to Make Comeback Sauce
Comeback Sauce is a cinch to make. Just mix the ingredients in a bowl, let it chill to develop its flavor, and tweak the seasonings to your liking.
Start with a base of mayonnaise (I use Duke’s), ketchup (I use Heinz), and mild chili sauce for a sweet, tangy flavor with a little kick of spice. I use Heinz Chili Sauce. You can use a hotter chili sauce, but I prefer to adjust the heat in this recipe with hot sauce.
To the creamy base, whisk in mustard (I use spicy brown or Creole, but you can also use Dijon), Worcestershire sauce, hot sauce, and freshly squeezed lemon juice.
- Measure the hot sauce with your heart, depending on the boldness of the sauce you’re using and how hot you like your Comeback Sauce. I use either a Louisiana-style hot sauce, like Tabasco or Crystal, or Frank’s Red Hot.
- Adjust the quantity of lemon juice based on how vinegary your hot sauce is and how tangy you like your Comeback Sauce.
Season the sauce with garlic powder and onion powder, paprika (I use smoked, but you can substitute sweet), and freshly ground black pepper.
A Note on Garlic Powder: When making chilled sauces and dressings, I find that the garlic flavor tends to intensify and deepen with time as the powder hydrates. Because of this, I’ve provided a quantity range in the recipe.
When making the sauce a day ahead, I personally prefer using ½ teaspoon of granulated garlic powder. If serving it sooner or if you love a bolder garlic flavor in your Comeback Sauce, increase it to 1 teaspoon.
Resting and Storing the Sauce
Resting time is key for this sauce—its flavor improves as the ingredients meld together. Cover the bowl or transfer the sauce to an airtight container, then refrigerate.
While you can serve this Comeback Sauce after as little as 2 hours, it’s best when made a day ahead and left to rest overnight. Once chilled, give it a taste. You can add more hot sauce for extra heat or a squeeze of lemon juice for more tang.
Storage: This Comeback Sauce recipe keeps well in an airtight container in the refrigerator for 1 week. Since it contains mayonnaise, avoid leaving it at room temperature for more than two hours, and keep it chilled until serving.
Ways to Use Comeback Sauce
This versatile sauce adds bold, tangy flavor to all kinds of dishes. Whether you’re using it for dipping, spreading, or drizzling, here are some of our favorite ways to enjoy it:
- Fried Foods. Great for dipping fries (try it with my Air Fryer Potato Wedges), onion rings, and chicken tenders. You can also serve it as an alternative to remoulade with fried green tomatoes or fried pickles.
- Burger or Sandwich Spread. Adds a creamy, zesty kick to beef, chicken or turkey burgers, deli sandwiches, and fried chicken sandwiches.
- Salad Dressing. Try it on a Wedge Salad for a spicy alternative to blue cheese dressing.
- Seafood Sauce. A great alternative to cocktail sauce or tartar sauce for fried fish, crab cakes, poached shrimp, or fried shrimp. My family also likes it with my Air Fryer Shrimp, which are seasoned but not breaded.
- Vegetable Dip. Adds a punch to raw veggies like carrots, celery, bell peppers, and cucumbers.
More Dipping Sauces
Hungry for more? Check out our full collection of Condiments and Sauces!
Comeback Sauce Recipe
Ingredients
- 1 cup mayonnaise (such as Duke's or Hellmann's)
- 1/4 cup ketchup
- 1/4 cup mild chili sauce (I use Heinz)
- 1 teaspoon spicy brown mustard (see note)
- 1-1/2 teaspoons Worcestershire sauce
- 1/2 to 1 teaspoon granulated garlic powder (depending on how garlicky you like it–see note)
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly-ground black pepper
- 1/2 teaspoon paprika (see note)
- 1 tablespoon fresh lemon juice , plus additional to taste
- 1/2 to 1 teaspoon hot sauce (or more, to taste, see note)
Instructions
- In a medium bowl, whisk together all ingredients until smooth and well combined.
- Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
- After resting, taste and adjust seasoning if needed—add more hot sauce for heat or lemon juice for extra tang.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
