From Vivian Howard's kitchen · Chef & the Farmer, Kinston
shake · remoulade
NATIONAL AWARD WINNERVivian Howard Comeback-ish Sauce
From an award-winning kitchen
Ratio
MAYO 180KETCHUP 60HOT SAUCE 15WORCESTER 5LEMON JUICE 15
Ingredients
- MAYO180 ml
- KETCHUP60 ml
- HOT SAUCE15 ml
- WORCESTER5 ml
- LEMON JUICE15 ml
- GARLIC5 g
- ONION POWDER1 g
Method
- Pour to the lines in order (bottom → top): MAYO, KETCHUP, HOT SAUCE, WORCESTER, LEMON JUICE.
- Add finishing notes: GARLIC, ONION POWDER.
- Cap the jar and shake until emulsified.
Provenance
Eastern North Carolina chef of Chef & the Farmer (Kinston) and later Lenoir; James Beard Outstanding Cookbook and Best Chef: Southeast. PBS series A Chef's Life documented local produce and hog cookery.
Originally published as Vivian Howard Comeback-ish 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 Deep Run Roots Southern pantry (published as “Vivian Howard Comeback-ish Sauce”). Full citation lives in Provenance.