Thursday, February 26, 2015

Special Sauce

This is a recipe normally known as Comeback Sauce. It is so named for it's popularity as a dipping sauce for crumbed chicken, fish or other seafood. It originated in southern Mississippi, the recipe being credited to a Greek restaurant there.

I call it Special Sauce, as it's one of those yummy special sauces that you can make all your own with a few tweaks.

It's not quite Thousand Island Dressing, nor Seafood Sauce, but stands on it's own. I love it with smoked salmon and avocado on shredded lettuce. My son-in-law goes through this stuff in days, so I have to make it regularly.

Special Sauce
The Bush Gourmand

1 cup mayonnaise
1/4 cup tomato ketchup
1/4 cup OO
1/4 cup chilli sauce - I sometimes use Sweet Chilli Sauce
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp Tabasco sauce
Juice of 1 lemon

Blend and bottle. Let the ingredients marry a while before using as a sauce for fish, chicken etc.

I made a double batch today in the Thermomix and tweaked it a bit. Many of my ingredients were home made, adding an extra 'special' to this Special Sauce. I've added guar gum to thicken it a little. This is totally optional. You may prefer to use agar agar or gelatine. Either way, dissolve these in liquid first.

Special Sauce
The Bush Gourmand

1/2 tsp guar gum
90g light OO or macadamia oil
300g Mayonnaise
130g Tomato sauce
140g Chilli sauce (half Chilli and half Sweet Chillli)
1 Tbsp Worcestershire Sauce
1 Tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp ground white pepper
1/2 tsp Tabasco sauce
1/4 tsp paprika
Juice of 2 lemons

Measure out the olive oil in the Thermomix and add the guar gum, avoiding the blades. Blend for 5 seconds on speed 6. Add remaining ingredients and blend again on speed 6 for 10 seconds.
Bottle and label.

Store in the fridge.


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