This creamy, tangy descendant of Thousand Island and remoulade originated in the Greek restaurants of Jackson, Mississippi. From there it spread like wildfire to every salad, burger, fried fish, and French fry in the surrounding five counties and beyond. Most anything edible makes an acceptable receptacle for my friend Phyllis’s version.
Recipe information
Yield
makes about 2 cups
Ingredients
1 cup your favorite or Homemade Mayonnaise (page 280)
1/2 cup ketchup
1/2 cup chili sauce
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
Juice of 1 lemon
1 tablespoon white wine vinegar
1 tablespoon ground sweet paprika
2 garlic cloves, smashed and minced
2 teaspoons Colman’s dry mustard
Sea salt and freshly ground black pepper
Preparation
Combine the mayonnaise, ketchup, chili sauce, onion, Worcestershire sauce, lemon juice, vinegar, paprika, garlic, and mustard in a bowl and whisk to mix well. Season with salt and pepper to taste and refrigerate in an airtight container until ready to use, or for up to 4 days.
Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.
Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
