Mississippi Comeback Sauce Big Batch Recipe
Ingredients:
- 2 cups mayonnaise (preferably Duke’s or Hellmann’s)
- 1 cup ketchup
- ½ cup chili sauce (like Heinz)
- ¼ cup Dijon mustard (or Creole mustard for more kick)
- ¼ cup Worcestershire sauce
- ¼ cup hot sauce (Frank’s, Crystal, or your favorite)
- ¼ cup lemon juice (fresh is best)
- 4 garlic cloves, finely minced or grated
- 1½ teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional, for more heat)
- 2 tablespoons vegetable oil (helps emulsify and smooth out flavor)
Instructions:
- Whisk all ingredients together in a large mixing bowl until completely smooth and well combined.
- Taste and adjust:
- More lemon juice for tang
- More hot sauce or cayenne for heat
- More mayo for a creamier base
- Refrigerate for at least 4 hours, preferably overnight. This allows flavors to meld and mellow.
- Store in an airtight container (glass jars or squeeze bottles work great). Keeps in the fridge for up to 2–3 weeks.
Best Uses:
- Dipping sauce for fries, onion rings, chicken tenders
- Spread for burgers, sandwiches, wraps
- Dressing for salads (especially wedge or chopped salads)
- Drizzle over grilled shrimp or fried catfish