RECIPE: Comeback Sauce

Photo courtesy of Ashley Boyd

Recipe courtesy of Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals by Ashley Boyd. © 2024. Published by Chronicle Books.


  • 1 cup (240g) mayonnaise
  • ¼ cup (60g) ketchup 
  • 2 tablespoons sriracha sauce 
  • 2 tablespoons olive oil, light-tasting
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon finely chopped parsley, packed (3g)
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika

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Add all ingredients to a medium mixing bowl and, using a small whisk, mix everything together until the sauce is smooth and creamy. To store, refrigerate in an airtight container for up to 7 days.

Makes 1 ½ cups (330g)


  • Tabasco or hot sauce can be used instead of sriracha.
  • Goes well with burgers, sandwiches, deep-fried or blackened fish, french fries, or even fried oysters.

This recipe was discussed on an edition of Central Time‘s Food Friday. Listen to the episode here.

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