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    Comeback Sauce

    Source of Recipe

    From "The Southerner's Cookbook" by the editors of Garden & Gun

    Recipe Introduction

    "First stirred up in a Greek restaurant in Jackson in the 1930s, this sauce kept folks 'coming back' from all over Mississippi and beyond. It falls somewhere between a classic white Creole rémoulade and McDonald's secret sauce. This version, created by Alabama-born chef Adam Evans to pair with his Salt-Baked Shrimp, gets base and body from celery, which gives it a cool crispness that also pairs perfectly with fried foods."

    List of Ingredients

    ◦ 1 cup mayonnaise
    ◦ 2 tablespoons grated fresh or jarred horseradish
    ◦ 2 tablespoons grainy mustard
    ◦ 5 celery stalks, diced
    ◦ 1 tablespoon diced shallot
    ◦ Juice and grated zest of ½ lemon
    ◦ 1 clove garlic, minced
    ◦ 2 tablespoons chopped fresh parsley
    ◦ 2 tablespoons chopped cornichons
    ◦ 1 tablespoon capers, drained
    ◦ ¾ teaspoon kosher salt
    ◦ ¾ teaspoon freshly ground black pepper
    ◦ ¾ teaspoon cayenne pepper


    Combine all the ingredients in a blender or food processor and pulse until the mixture is incorporated. Set aside for 15 minutes to allow the flavors to meld, then serve.

    Store any remaining sauce in an airtight container, refrigerated, for up to one week. Stir before serving.

    Makes about 3 cups




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