After Remoulade Sauce, my next favorite go-to sauce is Comeback Sauce. Where remoulade has more a more tangy flavor, comeback has more of a peppery zing. This version from Chef David Crews, co-founder of Delta Supper Club, is, he says, “How I make comeback sauce at home.”
I’ve never had a single sad bite cooked by Chef David Crews. He cooks from the heart. Every step of his cooking process comes with a story and is garnished with his own signature blend of swagger and humility.
Pull that blender back out and let’s blend up the secret sauce that is equally as great on a traditional house salad as it is on anything fried. Again, the blender makes the magic happen, so the work for you is quick and easy.
Chef David says the real secret to this sauce is to give the ingredients time to marry. This Comeback Sauce will taste it’s best after at least one night in the fridge – but the good news is that it will get better and better. You can store your Comeback Sauce in the refrigerator and enjoy it for up to two weeks – if it lasts that long!
On second thought, I think I’m going to serve this Comeback Sauce with a Fried Shrimp… Salad?!
Recipe: Chef David Crews’ Homemade Comeback SauceIngredients:
- 1 cup Duke’s Mayonnaise
- ¼ cup Heinz Chili Sauce
- ¼ cup Creole whole grain mustard
- 2 Tablespoons fresh cracked black pepper
- 1 teaspoon Kosher salt
- ½ teaspoon lemon zest
- ½ lemon, juiced
- 2 teaspoons Worcestershire sauce
- 1 Tablespoons Paul Prudhomme’s Red Fish Seasoning
- 1 ounce pecan oil (olive oil will work)
- Combine all ingredients above in blender.
- Blend well, then allow to sit in the refrigerator overnight for best results.