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Recipe for Mississippi Comeback Sauce

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Think. Thousand Island Dressing, Remoulade and Tartar Sauce all in one.

Think. Thousand Island Dressing, Remoulade and Tartar Sauce all in one.

My Connection with Mississippi Comeback Sauce and the Greek People Of Mississippi

My first introduction to Mississippi Comeback sauce started in the early summer of 1974 and in my small town of Terry, Mississippi. History was about to bring about one of the greatest changes to this Deep South community since Reconstruction. The local public schools finally had to be integrated. Sadly, people from both sides of the fence all over the state were scrambling to relocate themselves and their children to areas of the state where they could avoid integration. Gratefully, at the same time there were some who just didn’t care and who welcomed the change. This is where my story with Mississippi Comeback Sauce™ starts.

His name was Clint T.  He was a 14 year-old, with long reddish-brown hair, medium built and crystal blue eyes. He was also of Greek heritage. Clint, his sister Vickie, and their mother had just moved from Clinton, Mississippi, sadly because of the death of Clint’s father. Clint and I met in downtown Terry that summer as we were both riding our bikes. Back then, banana seats and hi-rise handlebars were all the local rage. We both were in our local Western Auto getting some streamers for out handlebar grips and started talking about fishing. Before we knew it, we both had went home and gathered our fishing gear, some worms and met at a place Clint had discovered and named it “the beach”. It was actually a creek about 9-10 feet wide, with clear, slow running, mesmerizing water and it’s banks were lined with white sand. I had never focused my attention to the clean looking whiteness of the sand before, but that day, I fell in love with that creek. Clint and I spent the entire summer fishing, riding our bicycles, eating and sharing snacks, talking about girls, race relations, the new school year, music (he loved Jimi Hendrix and had his albums and posters all over his room) and why they moved to Terry.


It was during the last days of summer, in mid-August that I was introduced to Mississippi Comeback Sauce™. Clint and I took turns going to each other’s house and when he came to mine, my grandmother would make sure he wouldn’t leave without eating some of her delicious Southern cooking. In return, Clint’s mother would invite me eat at their house. One day, after getting permission from my grandmother and promising to be on my best behavior, I rode my bicycle over to Clint’s house and we played as usual, until supper (as it was called in those days) was ready to be served. On the table was laid out the traditional Southern dishes such as crispy fried chicken, butter beans with bacon, fresh snap beans with potatoes, fresh green salad that had tomatoes fresh from the garden and were marinade in some type of Greek mixture, with some fried fish (that was saved in the freezer from our fishing adventures). There was also some orange colored sauce that I initially thought was for some barbecue or ice cream or maybe even blackberry cobbler (which was and still is my favorite). Well, was I surprised when I noticed Clint and Vickie slathering this sauce on their chicken, fish, salad and even vegetables? I had never witnessed anything like this before. For a minute, I thought these Greeks were insane! But in order to be sociable and polite, as was the custom of the day, I tried it, first on my fried chicken.  I must admit to you America, I ended up eating all the chicken on my plate and then used the bones as as if they were carrot sticks as I tried to lap up every corner of that  delectable dipping sauce. That was the day I fell not only in love with Mississippi Comeback Sauce™, but also with the Greek people of Mississippi.


The Perfect Solution to an Energy Meltdown

The Perfect Solution to an Energy Meltdown


I told Clint’s mother that I would like my grandmother to try this Mississippi Comeback Sauce so she wrote the recipe on a piece of school paper, I tucked it in my Archie and Jughead Digest, that I used to get from Mr. Hickman’s Drugstore every Saturday and forgot all about it until 2008 when I discovered it in my families storage room where I kept stuff. I wrote an article about it in Hub pages, but I never shared this story.



Goodbye to Mississippi Comeback Sauce


Clint and his family moved again when I was a sophomore in high school and my summers were never the same was rarely that I had a chance to eat something with comeback sauce. I never forgot picking wild red and yellow plums and picking blackberries so fast so that we didn’t have time to worry if the snakes would bite us although there was never a time that we didn’t run across one or two waiting for the birds. Every once in a while we would eat red dirt like the older people because we believed it might make us immortal like Superman… LOL. I remember picking muscadines from old wrist thick vines that were wrapped around trees that seemed as old as a dinosaur. I miss swimming in Mr. Garrett’s minnow ponds and playing alligator. A game that would find us staying underwater holding our breath for long periods and sneaking up on opponents, then tagging them. I remember going into the woods looking for long lost treasures, wishing we had metal detectors because these were old homesteads and we knew at some time, someone had dropped some money on the ground or better yet, buried some cash Jack.  We would journey deep into the woods playing Daniel Boone and discover old fruit and nut trees, where we could pick 5 gallon buckets full of the bounty and sell those to the older people in town. It is because of these memories, I always come back to Mississippi. In spite of all the hatred and ignorance that went on in the 60’s and before, Mississippi showed me love with its abundance of foods, fresh and wild, so I would never go hungry. Its people, would wave and speak t at you even if they didn’t know you. I never got stranded without someone offering me help, I never went to a house without someone offering me food or drink. I have a peculiar admiration for this state. I have traveled, worked and lived all over the United States for the past 30+ years. It is because of these memories that I know for a fact that if you visited my home state of Mississippi, you to, would “Come Back to Mississippi.”


Rediscovering Mississippi Comeback Sauce


It was in the fall of 2008 that I went to work at the Mayflower Cafe in downtown Jackson, Mississippi.  I was reintroduced to traditional comeback sauce. I watched the owner as he tried to hide some of the ingredients as he was mixing the comeback sauce, but everyone knew what the secret ingredient was. Then it dawned on me, I have this recipe and it is so much better. Why? Because I am not limited to the constraints of how many ingredients I can use for the sake of making a profit. I have learned through experience that if you use the freshest and the best ingredients, the end product will be as close to perfection as you can get. So I dashed home after work and went into the storage shed and moved mountains of boxes to find that recipe I had gotten over 32 years ago. I found it finally after searching for 2 days in my folks shed and have decided to use the exact same recipe for my Mississippi Comeback Sauce™ and to share it with all of my friends and neighbors all over America and the world. This sauce has been around for over 90 years and is truly Mississippi’s own unique donation to the culinary world. This is an all-purpose sauce that is a marriage between Thousand Island dressing, Remoulade sauce and Tartar sauce. Mississippi Comeback Sauce is great with fried, grilled or baked meats, grilled, fried or baked seafood, (especially crab cakes and lobster rolls) wild smoked poultry, French fries or pan fried potatoes and onions, fried and raw vegetables, sandwiches, salads and many more endless dishes.

Until I begin preparing and shipping out orders of Mississippi Comeback Sauce™. I am going to leave you with this Comeback Sauce recipe.


Mississippi Comeback Sauce™ Recipe




* 1/2 cup mayonnaise


* 1/4 cup olive oil or peanut oil


* 3 tablespoons chili sauce


* 2 tablespoons ketchup


* 1 tablespoon each of cold spring water and white wine, or white wine vinegar or muscadine grape wine.


* 2 teaspoons Worcestershire sauce


* 2 teaspoons prepared mustard: Creole, grain or Dijon


  • 1 teaspoon coarsely ground pepper


* Dash of paprika (smoked is preferred)


* Dash of hot sauce


* 1 small onion, finely minced


* 1 garlic clove, finely minced and 1 teaspoon fine chopped fresh parsley


Dash of a secret ingredient (1/8 to 1 teaspoon) that I will let you have for a donation of $3, for this ingredient makes it authentic and original comeback sauce (See PayPal donation button on the sidebar of this page) to help me Preserve Wild Fruit Plants native to Mississippi and get some bonus Southern Cooking Cookbooks, worth at least $75. Warning: You must be careful about the amount of this secret ingredient you add to the Comeback Sauce recipe. It gets stronger the longer it sits in the sauce, but it is necessary to make ’em come back! Just add a little at first, looking for that golden speckled color that you see in the picture. The amount varies on taste.

Mix all ingredients and store in a glass container. Refrigerate for at least 8 hours, but 24 hours will produce the best flavor. This comeback sauce recipe is better than the ones you can buy on the market today and goes great on recipes with shrimp, chicken, fish, fried and grilled vegetables and more. Using the best ingredients possible ensures premium taste. It makes a great addition to a cold pasta salad recipe or as a salad dressing itself. It is, of course, very versatile.

Comeback Sauce Dressing Recipe:

* 3 garlic cloves

* 2 cups mayonnaise

* 1/2 cup chili sauce

* 1/2 cup ketchup

Secret Ingredient

* 1 cup salad oil

* 2 tablespoons black pepper

* 2 lemons, the juice of

* 2 teaspoons yellow mustard

* 2 teaspoons Worcestershire sauce

* 2 dashes Tabasco sauce

* 1/2 onion, grated

Place all ingredients in food processor; process until smooth and serve as a dressing.


Comeback Style Deviled Eggs Recipe

We love our deviled eggs here in the South. You can use Durkee Famous Sauce if you don’t have Mississippi Comeback Sauce. It’s not hard to have them come back for more of these. Just follow the recipe and enjoy.


* 6 eggs

* 2 tbsp. Mississippi Comeback Sauce or Durkee Famous Sauce

* 1 tbsp. sweet pickle relish or half and half sweet and Kosher dill pickle relish

* 1 tbsp. finely minced celery

* 1/4 tsp. paprika (Sweet or Smoked Hungarian)

* Kosher or smoked sea salt

* Fresh ground black pepper

* Dash of hot sauce such as Tabasco or Louisiana, to taste



Put eggs in a 4 qt. pot of water and bring to a boil. Remove the pan from heat, cover and let set for 15 minutes. Drain eggs and crack each shell slightly. Transfer the eggs to a bowl of ice and let cool down and chill. Peel the eggs. Halve each egg. Use a small spoon to transfer egg yolks to a medium bowl. Use a fork to mash the eggs or a small whisk, but don’t overdo it while mashing the yolks. Add Mississippi Comeback Sauce, pickle relish, paprika, salt and pepper, Stir with a rubber spatula until smooth. Refrigerate so flavors can marry for about an hour and serve..

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