You only need 3 ingredients to make this classic Southern Comeback Sauce recipe. It’s quick, easy, and most importantly, tastes sensational when you dip it in some fried chicken.
I posted this recipe for Comeback Sauce back in 2009 but decided to post it again with updated (better) photos since I whipped up a batch this past weekend to go with our ranch fried chicken tenders.
Comeback Sauce has grown in popularity immensely in the last few years. Nowadays just about every restaurant that serves fried foods has a version of it. Sometimes they tweak the recipe a little here and there to add a little difference to the flavor but they are all still pretty much interchangeable… and wonderful for dipping fries, chicken tenders, or whatever else happens to be on your plate. It’s similar to Thousand Island Dressing, but that’s usually sweeter as it includes pickle relish instead of black pepper.
Where did Comeback Sauce originate?
Comeback Sauce was originally invented by a Greek restaurant named The Rotisserie in Jackson, Mississippi. It was their house dressing and named so after the traditional goodbye in Mississippi.
Fortunately, my Comeback Sauce recipe is really basic and very simple to make, using only three ingredients. What are those three ingredients I hear you ask? Simply ketchup, mayonnaise, and ground black pepper, which I bet you already have sitting pretty in your kitchen right now.
The best part is, you can make as little as you want or as much as you want, from two tablespoons to two gallons. So there is no reason not to stir together some just for yourself if you have the inclination. Better still, it is made almost instantly, requiring only enough time for you to stir it.
I’ve included lots of serving suggestions and substitutions if you want to spice up your Comeback Sauce below, so let’s get mixin’!
Recipe Ingredients
- Mayonnaise
- Ketchup
- Black Pepper
How to Make Comeback Sauce
To begin with, place equal parts of ketchup and mayonnaise in a small bowl. For these photos, I am using 1/2 cup of each. You can use as little as a teaspoon if you like or as much as a gallon. It’s all the same.
Stir those together really well until it’s blended. This will just take a minute.
Now sprinkle enough black pepper on top to cover it. Stir that in.
Cover the top with black pepper once more and stir again until it’s all stirred in.
Congratulations, you have just made Comeback Sauce!
Dig in!
Storage
If you do make a big batch and want to store the leftovers, place them in an airtight container in the fridge and use them within 6 days. If you’re entertaining, feel free to mix it up in the morning and then store it covered in the fridge until you’re ready to serve.
Recipe Notes
- Despite the amount of black pepper in this, it is not a spicy sauce.
- Some other recipes for Comeback Sauce also include 2 tablespoons of hot sauce alongside 1/2 cup of mayonnaise and ketchup for added heat.
- For extra flavor, you can also add 1 teaspoon of Worcestershire sauce and 1/2 teaspoon of garlic powder.
Recipe FAQs
What do you serve with Comeback Sauce?
I personally love serving Comeback Sauce alongside chicken tenders for dipping. However, it’s the perfect condiment to serve with your favorite finger foods and appetizers, like fried pickles, chicken nuggets, onion rings, French fries, wings, or popcorn shrimp. Or why not serve it with classic Southern main dishes like fried catfish and fried chicken.
Another option is to use it as a sandwich or burger spread or salad dressing. You can also use it as a flavorful substitute for mayonnaise in coleslaw or deviled eggs. The options really are endless, folks!
Here are some other sensational sauces and dips:
Ingredients
- mayonnaise
- ketchup
- ground black pepper
Instructions
- Place equal parts ketchup and mayonnaise in a small bowl. Stir together until well blended.mayonnaise, ketchup
- Sprinkle enough black pepper on top to cover it. Stir that in.ground black pepper
- Sprinkle black pepper to cover once more and stir until well blended.
- Enjoy with fries, chicken tenders, etc.
Video
Notes
*The best part of this sauce is that you can make as little as you want or as much as you want, from two tablespoons to two gallons. So there is no reason not to stir together some just for yourself if you have the inclination. Better still, it is made almost instantly, requiring only enough time for you to stir it.
Nutrition
This one made me chuckle:
I’m sorry, if you were right, I’d agree with you.
~Robin Williams
This recipe is also part of the Weekend Potluck at Country Cook!
My mama mixed up this sauce without the black pepper. I still make it particularly for use with fish and fries although I like it for chicken as well.
That was our dressing for salads whe I was growing up!!
Can I use this on ribs?
If you like you sure can.
This sounds like a good idea. I think I will use it on my ribs instead of mustard. Just might work well with my rub.
I call this homemade French dressing