From Crechale's (Jackson, MS)'s kitchen · Crechale's, Jackson
shake · remoulade
NATIONAL AWARD WINNERMississippi Comeback Sauce
From an award-winning kitchen
Ratio
MAYO 240KETCHUP 60CHILI SAUCE 30WORCESTER 15HOT SAUCE 5LEMON JUICE 15
Ingredients
- MAYO240 ml
- KETCHUP60 ml
- CHILI SAUCE30 ml
- WORCESTER15 ml
- HOT SAUCE5 ml
- GARLIC5 g
- ONION POWDER1 g
- LEMON JUICE15 ml
Method
- Pour to the lines in order (bottom → top): MAYO, KETCHUP, CHILI SAUCE, WORCESTER, HOT SAUCE, LEMON JUICE.
- Add finishing notes: GARLIC, ONION POWDER.
- Cap the jar and shake until emulsified.
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 Mississippi Comeback Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Crechale's Jackson MS diner sauce tradition (published as “Mississippi Comeback Sauce”). Full citation lives in Provenance.