From Crechale's (Jackson, MS)'s kitchen · Crechale's, Jackson
blend · remoulade
NATIONAL AWARD WINNERCopperpass Comeback
From a national-award-winning chef
Ratio
KETCHUP 180MAYO 180CHILI SAUCE 60LEMON JUICE 15WORCESTER 15OLIVE OIL 30
Ingredients
- KETCHUP180 ml
- MAYO180 ml
- CHILI SAUCE60 ml
- ONION20 g
- LEMON JUICE15 ml
- WORCESTER15 ml
- GARLIC7 g
- DRY MUSTARD2.5 g
- PAPRIKA2.5 g
- PEPPER1 g
- SALT3 g
- OLIVE OIL30 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Family-run Mississippi Southern diner Crechale's in Jackson; James Beard America's Classics. Known for come-back sauce and mid-century roadhouse steakhouse cooking since 1956.
Originally published as Comeback Sauce (Crechale's / JBF).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from James Beard Foundation recipe (Crechale's tradition) (published as “Comeback Sauce (Crechale's / JBF)”). Full citation lives in Provenance.