NYT Comeback Sauce

DINING

Comeback Sauce

James Patterson for The New York Times

TOTAL TIME

15 minutes, plus overnight refrigeration

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INGREDIENTS

• 2/3 cup bottled chile sauce
• 1/2 cup vegetable oil
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 2 dashes hot sauce, like Tabasco
• 1 teaspoon black pepper
• 1 tablespoon finely grated onion
• 3 cloves finely minced garlic
• 1 cup mayonnaise
• 1/4 cup ketchup
• 1 teaspoon dry mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1 teaspoon celery seeds
• 3/4 teaspoon curry powder
• 3 teaspoons horseradish
• * capers?
• 
  

PREPARATION

1.

Mix all ingredients with 1 tablespoon water in a blender or food processor. Refrigerate overnight, letting the flavors blend. It will keep up to two weeks refrigerated in a closed container.

YIELD

1 pint

Brockles Special Dressing (Comeback Sauce)

For all who have asked and any who may be interested, here is the recipe for the homemade version of Brockles Special Dressing:

Ingredients:
1 pint jar of real Mayonnaise (not Miracle Whip)
4 Tbsp of drained sweet pickle relish
2 tsp of paprika
1.5 ounces of crumbled Blue Cheese
1 Tbsp of garlic powder (adjust as desired for taste)

- Spoon Mayo into a mixing bowl
- Put the relish in a fine mesh strainer and press with paper towel to eliminate excess liquid.
- Add ingredients, each with a little stirring.
- Hand mix to an even color and texture.  A wire whip works well.
- Add another half-tsp of paprika for a little bolder color, if desired.
- Put finished mix back into cleaned mayonnaise jar (or container of your choice).
- Keep refrigerated.
- It always tastes better after a day in the fridge.