3/4 cup cup mayonnaise
1/4 cup chili sauce (like Heinz)
2 tablespoons tomato paste
1 1/2 tablespoons minced shallot
1 1/2 tablespoons Worcestershire
1 1/2 teaspoons mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
juice of 1 lemon
freshly ground black pepper
Whisk all ingredients together in a small bowl. Cover and refrigerate at least 4 hours prior to serving.
This sauce is a classic from, you guessed it, Mississippi. It is said to have been the invention of a Greek restaurant in Jackson called The Rotisserie but I’ve found versions of it all over the South.
It is sort of like tomato-y remoulade which makes it great for dipping fried seafood (especially catfish!) in, but it is also great with fries. I’ve heard you can also use it like salad dressing a la Thousand Island but I personally haven’t tried that.