This weekend, work up a huge batch of comeback sauce for your party food spread. Spicier than ranch dressing, creamier than barbecue sauce, and more versatile than buffalo sauce, every Southerner relies on the return sauce to keep guests returning to their buffet line and asking to be welcomed back.

A kissing cousin of rémoulade, this versatile spice sauce famously came from a Greek dining establishment in Jackson, Mississippi. Throughout the South, it is well known for starring as a dipping sauce for chicken fingers or fish sticks and for raising po’ kids or burgers with a generous drizzle of velvety spiciness.

It’s time to stop relegating the comeback sauce as a party-only dressing: Try it as a dipping sauce for roasted vegetables. A capture of return sauce can reinvent an exhausted turkey sandwich into an interesting new lunch entrée. (If you’re making it for kids, then turn down the heat in the sauce).

The finest part about resurgence sauce is that it’s so easy to make., salt, garlic powder, onion powder, pepper, and dry mustard.
Ingredients
1 cup mayo

1/4 cup chili sauce (such as sriracha).

2 Tbsp. ketchup.

1 Tbsp. lemon juice.

1 tsp. smoked paprika.

2 tsp. Worcestershire sauce.

1 tsp. hot sauce.

1/2 tsp. kosher salt.

1/2 tsp. garlic powder.

1/2 tsp. onion powder.

1/2 tsp. dry mustard.

1/4 tsp. newly ground black pepper.

Instructions.
Collect your ingredients:.
Integrate components:.
Stir together mayo, chili sauce, ketchup, lemon juice, paprika, Worcestershire sauce, hot sauce, salt, garlic powder, onion powder, dry mustard, and pepper.

Cover and chill:.
Cover and chill 30 minutes before serving. Cool 1 week.