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 have a version of it and 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.
The recipe I use is really basic and very simple to make, using only three ingredients. The best part 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.
You only need three ingredients: Mayonnaise, Ketchup, and Black Pepper
- To begin with, place equal parts of ketchup and mayonnaise in a 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 Come Back Sauce!
Ingredients
- Mayonnaise
- Ketchup
- Ground Black Pepper
Instructions
- Place equal parts ketchup and mayonnaise in a small bowl. Stir together until well blended.
- Sprinkle enough black pepper on top to cover it. Stir that in.
- Sprinkle black pepper to cover once more, stir until well blended.
- Enjoy with fries, chicken tenders, etc.
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!
I’m trying this with our chicken tenders tomorrow night. When I moved to Utah many years ago, I was introduced to the local favorite, Fry Sauce, which is a lot like your Come Back Sauce. It has many variations but the basis is ketchup and mayo and usually a little sweetener like lemon-lime soda or sugar or pickle juice. I like the sweetness of our Fry Sauce. I think the pepper in your Come Back Sauce will be a fun change.
Fry Sauce! Yes indeed, my favorite version is with the dill pickle juice, closely followed by the barbecue sauce and hot sauce versions. High five!
I use the same amounts and ingredients in my comeback sauce, which I’ve been making for almost 50 years, except I add 1 to 1- 1/2 tablespoons of dill pickle juice and a few drops of Tabasco sauce. My husband won’t eat chicken fingers without my sauce!
I put me a little dab of worchestershire sauce in mine, and just a whole MESS of black pepper. and sometimes just a touch of garlic powder. depends on the mood and what I have on the shelf! It’s been a while since I’ve made what we call french fry sauce, since I have been eating really healthy. I lost my home to the tornado that hit Garland/Rowlett TX the day after Christmas, and am living with my youngest girl and her family. We eat very healthy AND i get to love on my little grandbabies every day. God is so good!
God is good and what a testimony you have!
I’m gonna have to try it with Worcestershire sauce, as I love the extra flavor burst that gives things!
I always add Worcestershire sauce to mine. My family would rather have homemade than store bought.
You mean store bought Come Back Sauce? I didn’t even know they sold it commercially! Do you know any brands?
Heinz makes it. Just need to add seasoning
My mom learned this from her brother, who made it up when he was a younger kid. He called it Robin’s Egg Dressing. Not sure why but it calls for the mayo, mustard, ketchup, “W” sauce and garlic salt (or powder). It is great for dipping ANYTHING lol
Good sauce! Here in Western WA, it’s either ranch on everything or fry sauce, which is just ketchup & mayo. I love that this is simple and really has flavor. Who needs a twelve ingredient sauce anyway? ‘Aint nobody got time for that! 😉
Amen Josey!! Ain’t nobody got time for that!
Here’s a nice twist on this recipe. Goes great with chicken and shrimp!!!
Same amounts of ketchup & mayonnaise. Third ingredient is horseradish. Add as much or as little as your palate can handle.
Can also add lemon juice!!!
YUMMY!!!
I have been making something like this for years to eat with my fish. Until now I didn’t know it had a name. Then a few years ago I was introduced to a Japanese sauce called Yum Yum sauce. It was very good and similar to this, but I like making it myself better. Things just taste fresher to me when they are homemade. 🙂
Omg yes!I am currently on a quest to make the perfect Yum Yum sauce!
My Mom always made Pink Potato Salad. I think she used a version of your dip recipe with some dill pickle juice in her potato salad.
Christy, I’ll never remember all of that! 8-D
I bet this would take a dash of hot sauce really nicely too.
yes! And some ground cayenne is great, too!
Can you use equal amounts of ketchup and miracle whip? I AM A MIRACLE WHIP GIRL!!!!!!! 🙂
Willette, I’ve been obsessed with Miracle Whip since early childhood, so I guess this was the next logical step! I’ve been making a version of this sauce for 25yrs with MiracleWhip. However, I use closer to a 60/40 ratio…more MW than ketchup and minus the pepper. I use it on fried fish and even steak…It’s awesome!
Can you use equal amounts of ketchup and miracle whip? I AM A MIRACLE WHIP GIRL!!!!!!! 🙂
Yes you can use Miracle Whip. I am also a MW girl. Wont use any other kind of mayo. It just gives it a tarter flavor, which I am sure you like if you like MW
Agree with Sue! 🙂