So many places have their own original sauces – around Decatur, it’s white chicken sauce. In B’ham, it’s John’s slaw dressing. New Orleans has remoulade. In Mississippi, it’s comeback sauce / comeback dressing.
The thing that John’s slaw dressing and comeback sauce have in common is that they both started in the Greek restaurants of each city.
There are several different restaurants in B’ham (Niki’s West, Niki’s downtown, Fish Market, Costa’s, Sarris, John’s of course…) that you can go in and order “John’s slaw” – and you’ll get exactly the same thing.
Comeback sauce started in Jackson at the Rotisserie, and that family, the Dennery family, owns Dennery’s. Several other restaurants in Jackson (Mayflower, Crechale’s, Walker’s, etc.) all serve comeback sauce.
This week, I made comeback sauce to serve with a couple of different things. This recipe makes about six cups, so depending on how many people you’re serving, you may want to half it. There are *several* different recipes for comeback sauce but I have one that I’ve made for us, and it’s nice…and has a little heat to it, so it’s really wonderful to serve with meatballs, as a dip, salad dressing…
1-1/2 cup mayonnaise
1 bottle sweet ginger chili (you could use 1-1/2 c. regular chile sauce instead)
1-1/2 cup olive oil
1 medium onion
2 cloves garlic
2 teaspoons mustard
1 tablespoon Worcestershire sauce
1/2 cup lemon juice
salt and pepper
First, I use my Braun hand mixer and make a puree of the onion and the garlic. Next, that and all the other ingredients go in the Kitchenaid.
It’s one of those sauces that’s better the next day, so if you can make it a day ahead of time, that’s even better.