Sometimes spelled kumback or cumback.
Well, this certainly piqued my interest! Listen to the history of "Comeback Sauce": "Comeback sauce is a specialty of Jackson, Mississippi, where it was supposedly invented at the Mayflower Cafe (opened in 1935) or the Greek-owned restaurants by the Dennery family in the 1940s. Jackson diners use comeback sauce on salads, french fries, fried pickles, onion rings, and just about everything else."
The Rotisserie was the originator of comeback sauce. Mr. Mike [the oldest surviving original practitioner at The Mayflower] told [resident restaurant historian, Malcolm White] so. The Rotisserie was owned by Alex Dennery and located at Five Points near the old Jackson Mall. It was Jackson’s first Greek restaurant. They just called it house dressing. John Dennery is still serving it at his restaurant Dennery’s.
From The Rotisserie, comeback sauce spread to all the other Greek restaurants and beyond. Creshale’s, the Cherokee, Walker’s Drive In, Hal & Mal’s and C.S.’s all have their version.
Jackpedia (Jackson, MS)
Mayflower Cafe
The Mayflower Café once again is Jackson’s favorite seafood spot. If you can get to the Mayflower when soft shell crab is on the menu, you will be doing yourself a favor. The redfish and scallops are also favorites, and I personally think The Mayflower’s “comeback sauce” is the best around. In business since 1935, The Mayflower not only caters to the politicos, but also to those who support the arts. The restaurant’s convenient location near Thalia Mara makes it a popular spot for pre-show dinner. - Andi Agnew (Best of Jackson 2007)
Location
123 W. Capitol St. 601-355-4122
NOTE: The Mayflower’s sauce has a touch of celery, or celery seed that others do not have. It’s perfect for their onion rings and iceberg salad.
Group Recipes
Kumback Sauce Recipe
After World War II the Dennery family and other Greek immigrants opened some of the best restaurants in the Jackson, Mississippi area. Mr. Dennery developed this sauce as a salad dressing and its popularity exploded. He guarded the secret recipe, but other competing Greek restaurateurs developed their own versions. Today several companies bottle the product, but this is close to the original version.
Ingredients
1 tbs water
2/3 cup chili sauce
1/2 cup vegetable oil
1 lemon, juiced
1 tsp Worcestershire sauce
1 dash louisiana hot sauce
1 tsp black pepper
1 small onion
1 cup mayonnasise
1/4 cup ketchup
1 tsp dry mustard
1 dash paprika
1 tsp salt
3 cloves garlic
Directions
Assemble all ingredients. Juice lemon and discard rind. Process in blender or food processer until smooth. Store in refrigerator. Best made a day ahead. Originated as a salad dressing, but is a great sandwich spread or over grilled veggies.
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"Attached is the recipe from the Elite Restaurant on Capitol Street, and if anyone is familiar with Jackson, Miss., they’ll recognize the name."
The Elite’s Comeback Sauce
2 large garlic cloves
1 large or 2 medium onions, grated
1 cup mayonnaise
1/2 cup chili sauce
1/2 cup ketchup
1/2 cup mustard
1/2 cup salad oil
1 tbsp. Worcestershire sauce
1 tsp. black pepper
Dash of paprika
2 tbsp. water
Place garlic and onion in blender and blend until mixed. Add other ingredients and blend well. Refrigerate.
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WAFB9 (Baton Rouge, LA)
INGREDIENTS for Mississippi Comeback Sauce
2 tbs chopped garlic
2 cups mayo
1/2 cup chili sauce
1/2 ketchup
1 cup olive oil
2 tbs pepper
1/4 cup lemon juice
2 tsp mustard
2 tsp Worcestershire
half of one onion
PROCEDURE: For sauce, take all ingredients and place in food processor until smooth. Place tomatoes on plate. Top with boiled shrimp, and drizzle with sauce.
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STRAIGHT FROM HARLEM CLUB’S KITCHEN
Here are two recipes courtesy of Doris Mae Aaron:
E.J. Brown’s Comeback Sauce for Ribs
2 8-oz. cans of tomato sauce
5 tbsp. olive oil
1/2 cup brown sugar
1 clove garlic
1/2 cup molasses
2 diced onions
1/4 cup apple vinegar
2 tbsp. Worcestershire sauce
2 tsp. chili powder
2 tsp salt
2 cups red wine
Hot peppers or hot sauce to taste
Combine all ingredients in a large saucepan, cook slowly for approximately 45 minutes, or until sauce is thick.
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Crescent City Grill Comeback Sauce
2 cup mayonnaise
1 cup ketchup
1 cup chili sauce
1 cup cottonseed oil
1 large onion, diced
1/3 cup lemon juice, freshly squeezed
4 tablespoons garlic, minced
2 tablespoons paprika
2 tablespoons water
2 tablespoons worcestershire
1 tablespoon pepper
2 teaspoons dry mustard
2 teaspoons salt
Puree all ingredients in a blender or food processor. Allow to sit overnight in refrigerator before use.
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Nell Smith of Germantown sent this recipe and some history: “I lived in Jackson over 20 years and ... every year when classes started in the fall, the college students flocked to the Mayflower to eat the sauce on crackers.”
COMEBACK SAUCE
2 large garlic cloves
1 large or 2 medium onions, grated
1 cup mayonnaise
1/2 cup chili sauce
1/2 cup ketchup
1/2 cup mustard
1/2 cup salad oil
1 tbsp. Worcestershire sauce
1 tsp. black pepper
Dash of paprika
2 tbsp. water
Place garlic and onion in blender and blend until mixed. Add other ingredients and blend well. Refrigerate.
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I have been bottling and selling Comeback Sauce for the past three years. Our Comeback Sauce is awesome with seafood, chicken, pork, turkey or any meat you like. Our Comeback Sauce is a wonderful salad dressing and can kick up any potato, pasta or any other chilled salad you may enjoy. The uses are unlimited, it's great on anything and most importantly all ages love it!
Please check out our site if you like... www.fattuesdaysrestaurant.com
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I am from MS and this is how my family has always made Comeback sauce:
1 Cup Mayo
1 Tbsp water
2/3 cup Chili sauce
2 Tbsp Sweet chili sauce
1/2 cup Vegetable oil
1 juice from a lemon
1 Tbsp Tobasco
1 tsp Worcestershire
1 tsp pepper
2 Tbsp onion flakes
1 tsp dry mustard
1/4 cup ketchup
1 tsp salt
2 Tbsp minced garlic
dash paprika
dash cayan pepper
1/2- 1 Tbsp Hot chili sauce, add slowly to desired amount
jcc1531 Jul 27, 2008
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And where did I find all this? On a Big Apple website!
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