BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK 

How to make Comeback Sauce, Cocktail Sauce, Homemade Mayonnaise

If you’re having friends over or just want some essential sauces that “keep” pretty well in the fridge, in case you want seafood, salads or just something different to slather on a great piece of craft bread, you can make your own. Easy and much better than anything in the store.These are “musts” for any NOLA household. Enjoy!

HOMEMADE MAYONNAISE

The mayonnaise you make is NOTHING like the stuff in the jar. Sure, the store-bought works great on sandwiches etc. But the homemade kind of unparalleled. It’s spicy, creamy, golden for everything you used the store-bought for plus dollops atop other dishes and as a base for creamy salad dressings. Years ago, making mayonnaise was a terrible hassle and many times didn’t come together. This version is almost fool-proof, although every now and then something will go wrong, and it fails. If that happens, just throw it out, wash your mixer and container and start again. It just takes a minute. If you don’t have an immersion blender, go get one. They’re about $25 and are incredibly useful for lots of other recipes like creamy soups, velvety mashed potatoes etc.

UTENSILS

• Immersion blender
• tall plastic container (I use old yogurt containers) 
  

  Photo by Patsy R. Brumfield/Southfacin’ Cook

• measuring equipment
• rubber spatula

INGREDIENTS

• 1 large egg (room temperature) (Get out 2-3 eggs in case this doesn’t work first time)
• 2 teaspoons mustard (plain yellow)
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 1/4 teaspoon paprika
• 1 cup vegetable oil

In your tall plastic container, add everything but egg and lemon juice. Take a fork and stir a little.

Humor me with this process. Drop room-temp egg into mixture. Place blender into the mixture to sit on the bottom over the egg.

As soon as you add lemon juice, begin blending – up and down, up and down, round and round.

Mayonnaise should be ready in less than 1 minute. If it doesn’t emulsify in 20-30 seconds, start over.

COMEBACK SAUCE

My second husband just loves this stuff, and my mother used to make him a great big jar for Christmas. Always think of Harold when I make it now.

UTENSILS

• Medium bowl
• whisk
• measuring equipment

INGREDIENTS

• 1/2 cup ketchup
• 1/2 cup chili sauce (next to ketchup at the grocery store)
• 1/2 cup mayonnaise (store-bought kind)
• 1 tablespoon minced garlic
• 1 tablespoon Tabasco
• 1 teaspoon Worcestershire
• 1/8 teaspoon cayenne
• 1/4 teaspoon salt
• Juice of 1 lemon
• 1 tablespoon creamy peanut butter (no kidding)

LET’S GET STARTED:

In your bowl, mix mayo and peanut butter, then add salt, lemon juice, Tabasco. cayenne pepper and garlic. Add ketchup and chili sauce. Taste. If you want it spicier, add more Tabasco, cayenne and/or garlic. Cover with plastic wrap and let flavors meld in your fridge overnight (if you can wait).

SERVE – In bowl with a serving spoon for individual servings on seafood, salads or even crackers.

COCKTAIL SAUCE

Usually a good sauce to drizzle over raw oysters or boiled shrimp.

UTENSILS

• Mixing bowl
• whisk
• measuring equipment

INGREDIENTS

• 1 cup ketchup
• 1 cup chili sauce
• 1 tablespoon minced garlic
• Juice of lemon
• 1 tablespoon Tabasco
• 1 tablespoon creamy horseradish
• Pinch salt/black pepper

LET’S GET STARTED:

In your bowl, mix everything. Taste and readjust to your taste, if necessary. Cover with plastic wrap and let meld in fridge while you prepare rest of your meal.

SERVE – In bowl with serving spoon. This is what you want for raw oysters and boiled shrimp.

Come back every Wednesday for “Southfacin’ cook” at New in NOLA for Patsy’s basics to Southern cooking and eating. Contact her with suggestions, questions or requests at patsy.brumfield@gmail.com.

Previous recipes from Patsy:

• Quiche

• Creole Bread Pudding

• Red Beans and Rice