RSJ’s Comeback Sauce

Pantry and Fridge

Ingredients

2 cups Blue Plate® Mayonnaise
1 cups Ketchup
1 cup Chili sauce
1 cup Canola Oil
1 Large Onion, diced
1 /3 cup Lemon juice, freshly squeezed
4 Tbsp Garlic, minced
2 Tbsp Paprika
2 Tbsp Water
2 Tbsp Worcestershire
1 Tbsp Pepper
2 tsp Dry mustard
2 tsp Salt

Instructions

Puree all ingredients in a blender or food processor. Allow to sit overnight in refrigerator before use.

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com