This is a recipe normally known as Comeback Sauce. It is so named for it’s popularity as a dipping sauce for crumbed chicken, fish or other seafood. It originated in southern Mississippi, the recipe being credited to a Greek restaurant there.
I call it Special Sauce, as it’s one of those yummy special sauces that you can make all your own with a few tweaks.
It’s not quite Thousand Island Dressing, nor Seafood Sauce, but stands on it’s own. I love it with smoked salmon and avocado on shredded lettuce. My son-in-law goes through this stuff in days, so I have to make it regularly.
It’s simple to make, with ingredients most people would have in the pantry. I have added guar gum as it is a little runny. You could use gelatine or agar agar if you prefer. Whatever you choose as a thickener, dissolve it in a little liquid first. I have use the oil as a solution for the guar gum as it is notoriously difficult to mix without getting lumpy.
- ¾ tsp guar gum
- 90g light OO or macadamia oil
- 300g Mayonnaise
- 130g Tomato sauce
- 140g Chilli sauce (half Chilli and half Sweet Chillli)
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground white pepper
- ½ tsp Tabasco sauce
- ¼ tsp paprika
- Juice of 2 lemons
- Measure out the olive oil in the Thermomix bowl.
- Add the guar gum, if using, avoiding the blades and blend 5 seconds on speed 6.
- Add remaining ingredients and blend on speed 6 for 10 seconds.
- Bottle and label.
- Keep refrigerated.