Told to Comeback!

Want to run down a side road for a minute, while Mr. Keller’s chicken sits and waits a bit.

Funny how things work..you start intending to write about Fried Green Tomatoes, and end up in Louisville.

  I keep thinking I’m leading the field and somebody “up there” reads my blogs.  Look what appeared in the Washington Post

AResized Keller One wcm t6s 2001001 – 5996

I was intrigued by the subject of course, but on the second page was this sub-headline

With “comeback sauce”.  Huh?

So, start of side road.  Starting down the road, various signposts tell us:

 

The name comes from the tradition in Mississippi that any time you leave a place, people don't say "goodbye" or "see you later," they say "Y'all come back." So I'm betting this sauce was made to seal the deal. It worked!

 

Comeback sauce is a dipping sauce for fried foods or as a salad dressing in the cuisine of central Mississippi. Similar to Louisiana remoulade  the base of the sauce consists of (presumably Duke’s) mayonnaise and chili sauce (or some approximation of that combination).^[2] The origin has been credited to The Rotisserie, a Greek restaurant that was located in Jackson, Mississippi.  Jackson was one of the many Southern towns where Greek immigrants found cafe jobs beginning in the 1920s. They learned the trade and English, eventually opening their own businesses. By midcentury, most of this city’s mainstay restaurants were owned by Greek families

The version from the article:

Another fancier version:

• 1 cup mayonnaise
• 1/4 cup chili sauce
• 1/4 cup ketchup
• 1 teaspoon prepared spicy brown mustard (or Creole mustard))
• 1/4 cup vegetable oil
• 1 teaspoon Worcestershire sauce
• 1 teaspoon black pepper
• 2 tablespoons onions (minced)
• 2 cloves garlic (finely minced, or 1 teaspoon garlic powder)

Gather the ingredients.

 

Add all of the ingredients (mayonnaise, chili sauce, ketchup, mustard, oil, Worcestershire sauce, black pepper, onions, garlic) to a jar and mix well to combine. Seal the jar with a screwcap lid. Refrigerate the jar overnight before using.

Serve in individual portions for dipping or spread the sauce from the jar and enjoy!

 

Got me to wondering about various “regional” sauces;  Of course in the realm of BBQ there are too many to recount, Carolina alone has variations with in the state, mostly vinegar based;  Alabama boasts “white” mayonnaise based sauces;  Texas has a bunch of ketchup based and so on….

 

A singular sauce is bound to Louisville Ky., and the Annual Derby: Henry Bain’s Sauce:

 

Henry Bain was a maitre d' at Louisville's all-male Pendennis Club in the early 20th century. This recipe was obtained through the current president of the club. This is a steak sauce. Some people add a small (yeah, you bet)  amount of bourbon whiskey (Duhh, Kentucky, Bourbon?, Duhhh)

 

1 (17 oz jar) Major Grey Chutney

4 ½ Ounces pickled walnuts

1 (14 Oz) bottle ketchup

1 (10 Oz) bottle steak sauce (such as A1)

1 (10 Oz) bottle Worcestershire Sauce

1 (12 Oz) bottle tomato-based chili Sauce

1 Dash hot pepper Sauce or to taste

Let me just reach in the pantry and get those Pickled Walnuts!

 

At any rate it is just another example of the wide variety of American Food!

Y’all come back now!