By Tommy C. Simmons, an enthusiastic cook
Photograph by Tommy C. Simmons
We first tasted a spicy Comeback Sauce drizzled over freshly boiled shrimp at a fishing camp on the Louisiana Gulf Coast. Ladd and Dee Hey of Jackson, Mississippi, served the sauce with most of the seafood – oysters, shrimp, blue crab, redfish, speckled trout and more – they cooked at their camp at Pointe Fourchon near the mouth of Bayou Lafourche. The remoulade-like sauce was good on everything.
Last week I decided to try Comeback Sauce as a dressing for cabbage slaw. Delicious again. Next, I spooned the luscious sauce over a salad of mixed greens and roasted vegetables. Then, tried it as a creamy dunk for broccoli florets. It’s fine with asparagus, too.
The sauce is aptly named. You’ll “come back” to it often for everything from salads to seafood and vegetables. Keep a jar of Comeback Sauce in the refrigerator and ready for the table.
A drizzle of spicy Comeback Sauce over lightly steamed asparagus shouts spring is here!
Home kitchen-tested recipe
Makes about 1-½ cups. The original recipe was from a Jackson, Mississippi, restaurant. There are dozens of variations – including my recipe.
½ tbl. finely chopped garlic
2 tbls. finely chopped Vidalia or other variety sweet onion
½ cup Heinz chili sauce
½ tbl. Worcestershire sauce
1 tsp. Tabasco pepper sauce
1 cup mayonnaise
1 tsp. spicy mustard
1 tsp. creamy horseradish
¼ tsp. black pepper
1/8 to ¼ tsp. red pepper
Zest of 1 lemon
Stir all the ingredients together.
Cover and chill at least one hour before serving. The sauce can be stored in the refrigerator for one week. Makes a tasty dip, dressing or condiment for salads, vegetables and seafood.
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