condiment recipes

This classic Mississippi Comeback Sauce is creamy, flavorful, and has just the right amount of kick! Think of this sauce as a cross between remoulade and thousand island dressing - but way more delicious!

The Best Mississippi Comeback Sauce

mayonnaise

ketchup

sriracha sauce

olive oil (light tasting)

Worcestershire sauce

lemon juice (fresh squeezed)

Creole mustard (or whole grain mustard)

garlic (minced)

parsley (finely chopped)

salt

black pepper

garlic powder

onion powder

smoked paprika

Add all of the ingredients to a medium-size mixing bowl and use a small whisk to mix all of the ingredients together until fully combined.

Make this easy blackberry jam with your glut of summer fruit – perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly

Blackberry jam

blackberries

½kg jam sugar (the

juice and pips of 1 lemon

butter

The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don’t run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.

Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).

Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.

Skim off any excess scum, then stir in the knob of butter, if you want – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars – this allows the fruit to settle so it doesn’t sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.

This versatile sauce works well with seafood, meats, veggies, and more! This homemade dill sauce is bright, creamy, and oh-so-satisfying.Makes about 1½ cups

Homemade Dill Sauce

sour cream

lemon juice

dill

garlic, (minced)

celery seeds

honey

Salt and pepper, (to taste)

Thoroughly whisk mayonnaise, sour cream, lemon juice, minced garlic, celery seeds, salt, and pepper in a medium bowl.

Adjust seasonings to taste with more lemon and salt. Store in an airtight container in the fridge until ready to use.

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The Best Mississippi Comeback Sauce

Blackberry jam

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Top 3 condiment recipes recipes from across the web

The most viewed condiment recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The Best Mississippi Comeback Sauce

Blackberry jam

Homemade Dill Sauce

The most viewed condiment recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine