Mississippi · Sauce
Mississippi Comeback Sauce
- Easy
- 15 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with aromatics blooming from the first bite, a warm current of chile, with a clean, bright snap.
Ingredients
- 250g mayonnaise
- 60ml chili sauce or ketchup
- 2 tbsp oil
- 1 tbsp Worcestershire
- 1 tbsp Dijon mustard
- 1 tsp hot sauce
- 1 garlic clove, grated
- 1 tsp paprika
- 1 tsp black pepper
- 1 tbsp lemon juice
Equipment
Grater / zester
The skills inside
The overnight rest: letting a dish marry
Allergen screen
Found: egg · fish · mustard
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Reviewed by hand
Method
- Whisk the mayonnaise, chili sauce, and oil together until smooth.
- Beat in the Worcestershire, mustard, hot sauce, and grated garlic.
- Add the paprika, black pepper, and lemon juice.
- Season to taste: it should be tangy, garlicky, and a little spicy.
- Chill at least 2 hours so the garlic mellows and the flavors marry. Keeps a week. 120 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
The overnight rest: letting a dish marry 29 recipes
- Cooled quickly before it went in (spread out, decanted, or stood in cold water) rather than carried to the fridge hot in the pot it was cooked in.
- Protected from the rest of the fridge once cold: covered, or given space where nothing strong is sitting beside it. A rest this long is long enough to take on whatever it shares the shelf with, and some dishes want the open air.
- Given the whole time. This is the one technique whose entire content is waiting, and cutting it short leaves the dish exactly as it was when it went in.
- Brought back deliberately: reheated gently, or brought up to the temperature it is meant to be eaten at, rather than served straight out of the cold because it is late.
- Tasted and corrected AFTER the rest. Seasoning and brightness both flatten in the cold, so the dish is finished at the end of the wait rather than at the start of it.
Where it goes wrong It went into the fridge hot and covered. It held its own heat for hours in the range where food spoils, and the lid sweated and dripped back into it all night: what comes out is duller and wetter than what went in, which is the exact opposite of the point.
At the Table
- The Pour
- Grüner Veltliner
- Also Right
- Vermentino or dry Chenin
- From the Taps
- Saison
- Zero-Proof
- Sparkling water with citrus & herbs
The vegetable whisperers: peppery, high-acid whites that flatter greens, roots, and grains without bullying them.
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