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Comeback Dressing Recipe

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  • Comeback Dressing Recipe

    Ok, here goes. I am looking for Crechale's Comeback Dressing recipe. Crechales is a restaurant in Jackson, MS, and they honestly have the most fabulous comeback I have ever tried. I've tried so many and their's is distinctive. I'm not sure why, but no other's compare. Can someone please PLEASE help me?

  • #2
    I've never heard of it but found these recipes online - not the one you asked for though.

    COMEBACK DRESSING (also known as Kumbak)
    This is a great salad dressing or sandwich sauce that is served at restaurants and homes across Mississippi.

    1 cup Miracle Whip
    1/2 cup Wesson oil
    1/4 cup chili sauce
    1/4 cup ketchup
    1 Tbsp. Worcestershire sauce
    1/4 cup grated onion (chop if using blender)
    2 cloves garlic

    Place all in blender or food processor and whiz until well blended.
    If no blender, grate onion and mix well. Refrigerate. Better made ahead of time. Keeps well for several days.

    Comeback Dressing

    2 c. mayonnaise
    1/2 c. chili sauce
    1 T. Worcestershire sauce
    2 cloves, minced garlic
    1 t. coarse ground black pepper
    1 small onion, grated
    Salt to taste
    1 T. paprika
    Dash of Tabasco sauce
    1 t. mustard
    1/4 cup vegetable oil

    Combine all ingredients in blender and refrigerate. Use as salad dressing or as dip with boiled shrimp, Ritz crackers or Melba toast.


    • #3
      Thank You So Much! I Will Definitely Have To Give One Of Those A Try! When I Do, I'll Let You Know. Comeback Is Kindof Like A Thousand Island, But Better!


      • #4
        Again not exactly the one you requested by name, but I too found this online

        New Orleans has Creole sauce, North Carolina has vinegar-based barbecue sauce, Texas has salsa, Tennessee has tomato-based barbecue sauce, Cleveland, Ohio, has ketchup, and Mississippi has comeback sauce. Sometimes spelled kumback or cumback.

        Comeback sauce is the offspring of the incestuous marriage between 1,000 Island dressing and remoulade sauce. It is the Queen Mother of all Mississippi condiments. The versatility of comeback sauce is legendary. It is universally used as a salad dressing, a dip for fries, a condiment to be served with onion rings or fried mushrooms, a dip for crudités, and in the words of the old Saturday Night Live skit ... "a floor wax and a dessert topping."

        From The Rotisserie, comeback sauce spread to all the other Greek restaurants and beyond. Creshale's, the Cherokee, Walker's Drive In, Hal & Mal's and C.S.'s all have their version.

        Creshale's comeback is smooth, unassuming and made 10 times better if you are sitting at Willie Morris' favorite table, listening to their jukebox. Creshale's has good comeback sauce, but they have an even better jukebox. It is, hands down, the best jukebox in the state of Mississippi. And it's free.

        Malcolm serves my favorite Jackson-style comeback sauce at Hal and Mal's. He gets heavy handed with the garlic. I like it that way.

        In Hattiesburg, Jimmy Faughn's restaurant served a light colored version as their house dressing. At the Purple Parrot Café, we serve comeback sauce with a boiled shrimp salad, and in the Crescent City Grill we serve it as a salad dressing and an accompaniment for our onion rings.

        Crescent City Grill Comeback Sauce
        2 cup mayonnaise
        1 cup ketchup
        1 cup chili sauce
        1 cup cottonseed oil
        1 large onion, diced
        1/3 cup lemon juice, freshly squeezed
        4 tablespoons garlic, minced
        2 tablespoons paprika
        2 tablespoons water
        2 tablespoons wor-cestershire
        1 tablespoon pepper
        2 teaspoons dry mustard
        2 teaspoons salt
        Puree all ingredients in a blender or food processor.

        Allow to sit overnight in refrigerator before use.
        Last edited by wobin; 08-04-2006, 02:38 PM.


        • #5
          This is ever so slightly different than those posted, but I have tried it and enjoyed it:

          1 cup mayonnaise
          1/4 cup chili sauce
          1/4 cup catsup
          1 teaspoon prepared mustard
          1/2 cup vegetable oil
          1 teaspoon worcestershire sauce
          1 teaspoon black pepper
          2 tablespoons minced onions
          2 garlic cloves, minced
          1 lemon, juice of
          All ingredients go into a jar with a tight lid. Cover and shake well.
          Refrigerate overnight before using.


          • #6
            Being from Mississippi, I have several community cookbooks with the dressing you're requesting. I'll check and see if they're different than the ones already posted.

            Oh, and welcome to Copykat!


            • #7
              Re: Comeback Dressing Recipe

              Seeing if I can'bump' this...
              Mary Ann in Wisconsin
              "A man will be imprisoned in a room with a door that is unlocked and opens inwards as long as it does not occur to him to pull rather than push.

              Ludwig Wittgenstein


              • #8
                Re: Comeback Dressing Recipe

                [QUOTE=olmphoto2;310882]Seeing if I can'bump' this...[/QUOTE]

                The only recipes you cannot bump are in the archives:
                Recipe Archives
                Our recipe archives. Try recipes that others have shared with us. These are just archives, you can't make new posts in these forums.

                Neat recipes TY


                • #9
                  As a former cook and bartender and busboy at Crechale's Cafe, and Marcell's in Jackson, MS... Here is the actual way we made come back sauce: 2 parts mayo to 1 part chili sauce. That's it, that is all, no other ingredients. I 32 oz can of chili sauce, and 2 32 oz. containers of mayo. Blended. in a bowl. Poured into ketchup bottles that were de labeled, cleaned, and sanitized. Just like our croutons were the rolls from the day before. Chopped thin, brushed with melted butter, dusted with garlic powder and salt. Toasted. End of story. If your ever on Highway 80 West in Jackson, MS, and stop in that hole in the wall called Crechale's Cafe, if Bob Crechale is in, say hi, and ask him how his leg is faring these days. Tell him Chris said hi. Doubt he will remember me its been so long. If you order any drinks from the tiny bar in the restaurant, I was rather essential in it being there in the first place, and was the first bartender for it. Not the big bar next door, the cozy little one between the meat counter and the register.
                  Last edited by CrazyCajun; 08-11-2020, 06:40 PM.


                  • #10
                    WOW Crazy Cajun! It can't get any better than that.
                    I hope Katymae see this recipe