Try this Comeback Sauce recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1 tablespoon vegetable oil
- 1/4 cup ketchup
- 1 teaspoon onion powder
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon paprika
- 1 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon dry mustard
- 1 tablespoon water
- 2/3 upchili sauce (i like heinz)
- 2 teaspoons hot sauce (tabasco or frank's)
- Carbohydrate 22.5035968742182 g
- Cholesterol 42.0000000355047 mg
- Fat 45.3151968141662 g
- Fiber 0.960084528839486 g
- Protein 1.98621228205998 g
- Saturated Fat 6.44209299085389 g
- Serving Size 1 1 ½ cup (190g)
- Sodium 1375.02886827125 mg
- Sugar 21.5435123453787 g
- Trans Fat 33.6264947984934 g
- Calories 499 calories
Step-by-step
- Place all in a blender and blend or in a jar and shake until ingredients are well mixed.
- Store in the refrigerator in closed container up to two weeks.
Why is this mixture separating into a greasy orange pool before the ingredients even hit the blades? Cooks frequently encounter this exact issue when blending mayonnaise-based condiments with high-acid additions like lemon juice and chili sauce. Emulsions require a careful balance of water and fat, and dumping every component into a blender simultaneously risks breaking that delicate suspension if the liquid volume overwhelms the mayonnaise base. Blending works efficiently for speed, yet shaking the components in a sealed jar provides better control over the incorporation of vegetable oil, preventing the sudden shear forces that break heavy-duty emulsions.
Substitution Consequences and Chemical Interactions
Modifying the acid profile changes the preservative capacity and the flavor sharpness of the final condiment. Freshly squeezed lemon juice introduces malic and citric acid that brighten the heavy mayonnaise base, but substituting bottled juice brings concentrated preservatives that leave a metallic aftertaste. Substituting standard yellow mustard for dry mustard alters the moisture ratio, requiring a reduction in added water to maintain the proper coating consistency. Worcestershire sauce contributes glutamates that interact with the natural umami found in chili sauce, creating a savory depth that balances the sharp heat from cayenne and hot sauce. Fat molecules coat the tongue, subduing the capsaicin burn from the hot sauce and allowing the spices to linger without overwhelming the palate.
- Sealed glass jars maintain the emulsion integrity better than plastic containers because glass does not absorb volatile aromatic compounds from hot sauce and garlic powder.
- Refrigerating the mixture for at least two hours before serving allows the onion powder and garlic powder to hydrate fully, eliminating a gritty textural mouthfeel.
- Stored properly at temperatures below 40 degrees Fahrenheit, this condiment remains stable for up to fourteen days.
