Comeback Sauce with Ras el Hanout and Harissa

Comeback Sauce with Ras El Hanout and Harissa is a great new version of the traditional sauce which is a cross between Thousand Island and remoulade sauce. Perfect on sandwiches, burgers, fried foods or as a dip with veggies, this Comeback Sauce with Ras el Hanout and Harissa will have them coming back for more!

The Origin of Comeback Sauce

Comeback Sauce is a combination of Thousand Island and Remoulade Sauce, said to be invented in Jackson, Mississippi. I had never heard of it until I spied an article in the WSJ not so long ago. Where have I been? Well, I guess not Jackson, Mississippi. In any case there are many versions that seem to combine similar ingredients but not being a traditional sort, I decided to make my own. After tasting it I’m sure y’all will be singing, “Y’all come back now, ya hear?”, which is what my MIL always said to us when we left to fly back home. Now you would think that my MIL knew about comeback sauce and perhaps she did, but she never shared! Maybe we would have come back sooner!

Ras el Hanout

This also seems the perfect time to introduce you to the seasoning Ras el Hanout. I’ve been using it for some time but I’ve  just spotted it in my local Kroger, so I thought it time to post a recipe with it. SO, say hello to MY comeback sauce recipe. After all everything evolves and this is one way this comeback sauce did. Ras el Hanout is from Morocco, not Jackson Mississippi. It translates to top shelf and typically refers to the best spices the shop has to offer. It seems to contain every spice that begins with the letter”c”. Think cumin and coriander and cinnamon and cloves and cardamom. Add in some cayenne and nutmeg and paprika and about 4 more spices, because traditionalists seem to think that ras el hanout should have at least 12 different spices. There are so many variations on this and as I’ve tried many, I can tell you that each taste similar but different. Just like Comeback Sauce!

What is comeback sauce made of?

My Comeback sauce is made with ketchup, not chili sauce. But then that’s not quite true because I did add a dash of harissa which is Moroccan chili sauce. I did use mayo and mustard and sweet and dill pickles, plus a little pickle juice. I threw in a bit of fresh jalapeno but any hot fresh pepper should work. And last but not least a bit of Ras el Hanout which is what made this sauce sing! I think that’s what I love about spices. With so little you can do so much! However….isn’t there always a however? If you can’t find Ras el Hanout, you can still make this sauce. It will still be good but it won’t have that little something extra that everyone always asks about. However….they still won’t stop eating it!

Check out my Comeback Sauce recipe. I used it over a loose meat ground chicken sandwich and made cute little sliders for dinner. They disappeared fast. But I’ve also used this sauce instead of mustard on sandwiches, and love to drizzle it on fried shrimp. I can’t wait to hear what you’ve used it on. Tell me, tell me please! And until next time…Y’all come back now, ya hear?

Sauce seems to enhance most any food. Here are two new ones I should try:

This mango chipotle sauce sounds incredible! Thanks Oh Sweet Basil! I’m forever looking for a chili sauce that tastes like the sauce on the sauce buns at the A & W in Kankakee. I don’t know if this Hot Dog Chili Sauce is it, but I’m willing to give it a try! If it is, I will be bowing to Today’s Creative Life!

And here are some of my favorites:

Berbere Spice Rub and Marinade

Peruvian Green Sauce

Teriyaki Sauce

Please Enjoy and Please Share!

Comeback Sauce with Ras el Hanout and Harissa

★★★★★ 5 from 1 reviews

• Author: Abbe Odenwalder

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Description

Comeback Sauce with Ras El Hanout and Harissa is a great new version of the traditional sauce which is a cross between Thousand Island and remoulade sauce. Perfect on sandwiches, burgers, fried foods or as a dip with veggies, this Comeback Sauce with Ras el Hanout and Harissa will have them coming back for more!

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Scale 1x2x3x

Ingredients

Sauce:

3 T ketchup

2 T yellow mustard

4 T mayonnaise

1 T diced jalapeno

2 T chopped sweet and dill pickles

1 T harissa

3 T pickle juice

1 t Ras el Hanout (if you have it!)

1/2 t sugar

For Chicken Sandwich:

1 lb ground chicken

1 T oil

1 c diced onion

4 slider buns

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Instructions

Combine all sauce ingredients and whisk well. Set aside.

To make the chicken sliders:

Heat 1 T oil in skillet over medium high heat. Add chicken and when halfway cooked and with little pink remaining, add diced onion. Finish cooking.

Stir as much of the comeback sauce into the chicken as you like and divide between the four slider buns OR place the ground chicken on the slider bun and top with sauce. Serve with pickles!

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