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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

RSJ’s Comeback Sauce


2 cups 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


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

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

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