Lively Sauce Tastes Like More

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

Comeback Sauce

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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