Community Cookbook Throwback Thursday–Rotisserie Come Back Dressing

After spending a lot of time in Utah last year, my husband got really into what he calls “fry sauce.” While I usually just throw a bottle of ketchup on the table when I make fries, I decided to be less lazy and up my burger-night game.

This recipe comes from Pirate’s Pantryfirst published by the Junior League of Lake Charles, Louisiana, and was submitted by Mrs. Edwin DeWeese. It was originally listed as a salad dressing, but I modified the recipe a bit so that it ended up being a perfect sauce consistency (see notes below). This sauce offered a great balance of creamy, slightly sweet, tangy, and savory. I whipped it up, and the entire crew gave it a resounding thumbs-up.

Rotisserie Come Back Dressing

Prep Time 10 mins

Ingredients
  

  • 2 cloves garlic pressed
  • 1 small onion grated
  • 2 tsp prepared mustard
  • 2 tsp paprika
  • 1 tbsp Worcestershire sauce
  • 1 cup mayonaise
  • salt to taste (about 1 tablespoon)
  • 2 tbsp water
  • 6 dashes Louisiana hot sauce
  • 1/2 cup Wesson oil
  • 1 tbsp black pepper
  • 1/4 cup chili sauce
  • 3/4 cup ketchup

Instructions
 

  • Combine all ingredients in a blender or small mixing bowl. Will keep for weeks in the refrigerator. Serve on green salad or head lettuce.
Tried this recipe?Let us know how it was!

As always, I am posting the recipe as it was published, but I did make a few modifications to make it more fry sauce and less salad dressing.

  • I did not use the vegetable oil at all. That kept the consistency of a sauce, instead of diluting it to a thinner dressing.
  • As such, I adjusted the seasoning to about 3/4 of a teaspoon and pepper each. Even if I did use the oil, one tablespoon of salt would probably have been way too much in my opinion.
  • I only used half a small onion.
  • I think this sauce tastes a lot better after it has time for the flavors to meld, so I suggest making it ahead if you can.

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