Comeback Sauce : Good for what ails ya!

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Today I am bringing you a darn good recipe for an all purpose sauce that will make you slap your mama! Comeback sauce goes with everything from chicken to burgers to fries to chips, you can even dip your bread in it if you don’t have anything else! I think I got this recipe from my cousin, Cindy, when she lived in Birmingham and had it at a restaurant there. I’m pretty sure that’s where it came from but I hated to call her this morning and ask because she has a wee one now and we all know the offense for calling and waking up the baby is punishable by death (or at least it should be!).

Either way, I’ve been whipping it up for many years now, since right after we got married. The versatility of it comes in that you can just as easily whip up just enough for one person as you can for one hundred.

You might be wondering what is pictured up above. Well that, my friends, is a darn good hamburger and ….um….~takes a steadying breath and hangs her head~ green bean fries. Yes, I said green bean fries. If that doesn’t sound natural to you the reason is because it isn’t. Those things, god love ‘em, are just plain wrong. I have seen them cropping up on menus and across the internet and was obviously intrigued so I decided to make them for myself and give ‘em a try. I mean, they look good, don’t they?

Now the initial appeal of green bean fries is that they are a healthier alternative to french fries. Having a background in nutrition, I am fully capable of seeing the benefits of a green bean over a french fry. However, when you take a green bean and batter it before deep frying it in oil, you’re kinda muddying the waters here. I decided to adapt the recipe and bake mine in the oven to actually keep some semblance of them being a healthier option. They turned out brown and crispy and the coating was well seasoned and had a pleasant flavor. Having said all of that, please read my next paragraph before trying this at home.

If you ever find yourself wanting to make green bean fries. Honey, baby, darlin, sweetheart, precious little angel of mine – just go get some french fries. Trust me on this. I mean, they were okay but certainly nothing to write home about. If you’re that desperate for a non fried dish, have an apple, eat some saltines, have a piece of cheese. If, after considering all of this you still feel compelled to have green bean fries, make plenty of comeback sauce :).

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Ingredients are easy (as they usually are with my recipes): Ketchup, black pepper, mayo.

Now I don’t know if y’all realize this or not but I’m not  a big mayonnaise person. I don’t have an aversion to it I just don’t sit around thinking “MMMM Gots ta have me some Mayo!”. I do see it as a weee bit on the gross side. My point in telling you this is so that you know when I use mayonnaise in a recipe, its gonna be good!

Just like this sauce :).

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Here is the beauty of this, there is no specific amount of ingredients you have to have, its all done in proportions. You can just as easily whip up two tablespoons of sauce as you can two cups!

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Place equal parts ketchup and mayonnaise in a bowl.

If you use 1/2 cup mayo, use 1/2 cup ketchup. If you use 2 tablespoons mayo, use 2 tablespoons ketchup, etc.

I’m doing 1/2 cups here because I just need enough to disguise the flavor to enhance the flavor of green bean fries for a few people.

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Stir that together…

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Until it is well blended like this.

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Now cover the top in pepper like this.

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And stir…

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And cover in pepper again….

Now listen, that photo is not “covered” in pepper. It needs about a tablespoon or so more to be considered “covered”. I always get skittish and wimp out on covering my sauce. Don’t do like I do because I end up covering it in pepper three times instead of two due to lack of peppery goodness. Don’t worry, this is not a “hot” sauce at all. Think of the pepper as a spice because that is all it does in here but it is sooooo dang good.

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This is my final comeback sauce after I covered it in pepper three times instead of two because I was a wimp with the pepper. Don’t be a pepper wimp, learn from my wimpiness!

Ohmygosh this stuff is so good!!

Comeback Sauce

Equal Parts Mayonnaise and Ketchup

Black Pepper

Combine mayo and ketchup in a bowl. Completely cover the top with black pepper by sprinkling it on. Stir. Repeat once more. Serve!

This sauce is excellent with burgers, chicken, fries, and pretty much any other dippable or spreadable food :).

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Comments

    • says

      Same here. I’d love to be able to have it custom designed one of these days to include better search features. Unfortunately that involves a whole lotta moolah :). I can usually find what I need in a few minutes though using the search box at the top right.
      I’m so excited right now, we just got power after five days!! Random note but im so excited!!

  1. Autumn says

    Not true comeback sauce…for the real stuff, you need to use chili sauce, lemon juice, dijon mustard and a few other things…this might be OKAY…but it’s not REAL comeback sauce…
    Sincerely yours,
    Autumn in Jackson, MS :)

  2. says

    Now see, I always ask for a side of mayo at McDonalds, then squirt some ketchup into it, stir it up, and use it for my fries. heh.

    At home, instead of the pepper, I add sweet pickle relish. It makes a great condiment, especially with chicken planks, fish sticks, or just layered on a burger.

    I love your blog and all these recipes. I’m never gonna lose anymore weight, but I’ll as like die happy. ;)

  3. says

    A friend bought me your cookbook for Christmas (at my request :) and I’ve been making different recipes. Last night I made this Comeback Sauce with the chicken planks, and I thought my family was going to lick the bowl clean!! I couldn’t believe the flavor it had from just three simple ingredients. We will be making this often!

  4. Anna says

    I grew up eating this and I call it my Aunt Pearl’s special sauce, because she would make it when we would eat steaks or roast beef. I never knew it was so popular, until I saw this post. I also use it now that I am an adult and we use it to save money by not buying the expensis steak sauces.

  5. Ann says

    I never knew this was so popular either, my mother made this for our dressing on our salads, from the time I was a little girl of 2 & I am now 69, good stuff lasts & lasts, all of my family uses this as dressing, sometimes for a different flavor my mother would put in a bell pepper &/or a vidalia onion & put all ingredients in a blender, Yes Mam, this is a slap yo Momma dressing(I never slapped my Momma), but it is that good!!!!!!

  6. Frances McCoy says

    I read about your fried or baked green beans with interest. While I have never tried to cook any, my husband and I ate them at a restaurant in Outer Banks, N. C. We thought they were delicious and didn’t worry about being nutritious that time. It is the only time we have found them!

  7. Lina Mearl Beavers says

    Christy…YUM!…This is similar to a version we enjoy of “El Chico” Sauce…
    ..YOU will LOVE it!!…Uses Miracle Whip…Try it!!
    Ingredients: 1 Cup Miracle Whip…{no exceptions]
    3/4 Cup Milk
    Whip in:……..1 tsp. Paprika…1/2 tsp. white Pepper..1 tsp. Garlic powder
    2 Tlb. Sugar

    Whip well. Refrigerate 2 hours for flavors to blend, before serving …ENJOY!
    Note: We do not use the white Pepper…tooo fancy…just sayin’

  8. Cassie Wilkins says

    Hey Christy, we LOVE this sauce. Have been making it after discovering it in your cookbook. We use it on everything, really good in place of tarter sauce on fish also! I usually use Miracle Whip because I always have that on hand, and I sometimes have an extra packet or two of Horsey Sauce from Arby’s to add into it, yummm!! I have to make it in a BIG batch now because we go through so much of it, lol. Thanks for this great sauce!

  9. says

    Your Comeback Sauce is how my mom made homemade thousand island dressing when I was growing up! Miracle Whip + Ketchup! Sometimes that was all she would do in a pinch, but other times she would add the diced boiled egg, relish, and occasionally onion (which I hated!).

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