Let me preface this by saying I know you're at your computer snickering about the idea of "comeback" sauce, and might not even know what it is. I have a 14 year old boy in my brain too, so I'm not bothered. You should read the interesting history of this Southern condiment. I came across it researching Mississippi cuisine, and that was the first suggestion. Funny, huh? I was sure it would have been peanut butter and banana sandwiches courtesy of Elvis.
If you're really smart, you'll know this photo is just a shot of the red pepper cream sauce from the other day. Every food blogger has their moment, I guess. This is also what the original batch of Alcide's Comeback Sauce looked like when I first made it. Oh Alcide, and his awesome sauce. ((((giggling)))))
Then I tasted it. Ew. Alcide's sauce was not what I expected. Back to the drawing board.
There are three kinds of condiment people: dill pickle people, sweet pickle people, and those weirdos that like both. I think Alcide is a Sookie Sauce fan, so I'm SOL. I'm a dilly fer sure, and I think the reason this recipe bothered me was because it was a sweeter condiment. So if you're a sweet pickle or bread n' butter pickle fan, this should be right up your alley.
Alcide's Comeback Sauce
- 1.5 c. white beans
- 1/2 c. olive oil, set aside
- 1/4 c. fig infused vinegar (Alessi brand)
- 1/4 c. ketchup
- 1/4 c. water
- 1.5 t. horseradish
- 1/2 t. cayenne
- 1/2 c. salted cashews
- 1 GIGANTIC clove of garlic or two smaller cloves
- 3 dash of white pepper
- 1 t. worc. sauce (Kroger brand is vegan)
- 2 t. Bragg's liquid aminos
Mix everything together in a blender, minus the olive oil. Drizzle that in last. Store in fridge or this can be frozen.