Mississippi Comeback Sauce
Naturally Smoked Ingredients Used
|Natural Hardwood Smoked Onion RA16027||0.40%||Nat Hardwood Smoked Onion RA16027 adds an earthy, slightly sweet, subtle charred smoke flavor.|
|Black Pepper, fine ground||0.04||0.00||1.00||0.10|
|Fresh Garlic, minced||0.42||0.03||12.00||1.20|
|Hot Pepper Sauce||0.07||0.00||2.00||0.20|
|White Onion, grated||0.25||0.02||7.00||0.70|
"This is first-rate served over chillded boiled shrimp or as a dressing for vegetable salad. It's a crowniing condiment for fried pickles, onion rings, and crackers. Chef and food writer Robert St. John calls Comeback Sauce 'the Queen Mother of all Mississippi condiments.' And it is.
Comeback sauce originated in the Greek restaurants of Jackson, MS. The Rotisserie opened in the late '20s or early '30s, and was Jackson's first Greek restaurant. Malcolm White, who is keeper of all information on Comeback, credits the genesis of Comeback Sauce to The Rotisserie and its owner, Alex Dennery. Comeback Sauce then spread to other Greek restaurants that opened in Jackson, such as the Mayflower, which has been serving Comeback Sauce in bottles left on each table with crackers since 1935.
Comeback, like kudzu, that miracle vine introduced to the South, couldn't be reined in. You'll find versions of the sauce at local hangouts like the Cherokee, C.S.'s and Hal & Mal's. Some of the sauces use curry or extra garlic. You can find it at the Ajax Diner in Oxford, or at Giardina's in Greenwood. It's often describe to those above the Mason-Dixon line as a spicy Thousand Island. But it is so much more than that. Comeback Sauce is heaven on a cracker, and it is home." — Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook Copyright 2008 Martha Hall Foose Clarkson Potter/Publishers.
Method of Preparation:
- Combine all ingredients, including the Nat Hardwood Smoked Onion, in the bowl of a good processor and blend until smooth.
- Cover and refrigerate up to one week.