4 Sauces for Fried Green Tomatoes

Ranch, Remoulade, Sriracha Mayo, and Comeback Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/23/22
Tested by
Bahareh Niati
Bahareh Niati
Tested by Bahareh Niati
Bahareh Niati is a professional food photographer and recipe developer. Baking and sweet treats are her favorites, and she shares her creations and love for baking on her blog Baking is Therapy.
Learn about The Spruce Eats' Editorial Process
four dipping sauces for fried green tomatoes in small bowls with fried green tomatoes on plate

The Spruce Eats / Bahareh Niati

Prep: 20 mins
Cook: 0 mins
Chill: 60 mins
Total: 80 mins
Servings: 6 to 7 servings
Yield: 1 to 4 cups
Nutrition Facts (per serving)
441 Calories
46g Fat
6g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 7
Amount per serving
Calories 441
% Daily Value*
Total Fat 46g 59%
Saturated Fat 8g 38%
Cholesterol 29mg 10%
Sodium 947mg 41%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 2g
Vitamin C 4mg 21%
Calcium 35mg 3%
Iron 0mg 2%
Potassium 113mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fried green tomatoes are a fabulous way to use the last of the season's unripe tomatoes, and these sauces are the ideal accompaniment. These flavorful condiments will bring out the tanginess of your crispy fried green tomatoes. Serve one or all of the sauces on the side for dipping or spread them on bread or buns and make sandwiches with your fried green tomatoes.

Each of these dipping sauce recipes takes no more than 5 to 10 minutes to prepare and will serve 6 to 7 people. You can choose your favorite sauce or make them all for a party, tailgating spread, or summer get-together.

Comeback Sauce: This is that marvelous southern sauce named for Mississippi's famous farewell, "Come back, y'all!" It's an excellent choice for fried green tomatoes, fried chicken tenders, catfish, or fried or roasted vegetables. Comeback sauce makes a great "secret" burger topping as well.

Buttermilk Ranch Sauce or Dip: Ranch flavors are always a hit, and this sauce is the perfect blend of buttermilk, sour cream, mayonnaise, and herbs. The sauce makes an excellent salad dressing, too, or serve it with chicken wings or raw vegetables for dipping.

Sriracha Mayonnaise: The sweet and tangy heat of sriracha pairs nicely with fried green tomatoes, and this sriracha-flavored mayonnaise is a simple combination of just a few ingredients. It's also a delicious dipping sauce to serve with chicken fingers, fries, and chips. Add a little texture with a dab of spicy relish or chopped sweet or sour pickle.

Remoulade Sauce: Remoulade sauce is a tangy, complex sauce that goes beautifully with many fried foods, including green tomatoes, fish, shrimp and shellfish, and onion rings. Creole mustard and a Creole or Cajun seasoning blend amps up this Louisiana version. Remoulade sauce makes a great sandwich spread, too!

“These sauces were all flavorful and so easy to make. Just mix all the ingredients in a bowl and you’re good to go! They’re great for the times you’re entertaining or when you’re looking for a variety of flavors. I tried them with fried green tomatoes as well as cauliflower wings and they were delicious.” —Bahareh Niati

Four Sauces for Fried Green Tomatoes/Tester Image
A Note From Our Recipe Tester

Ingredients

Comeback Sauce

  • 1/2 cup mayonnaise

  • 2 tablespoons chili sauce, or ketchup

  • 2 tablespoons vegetable oil

  • 2 tablespoons minced onion

  • 1 teaspoon Creole mustard, or spicy brown mustard

  • 1 teaspoon freshly squeezed lemon juice

  • 1/2 teaspoon Worcestershire sauce

  • 1/2 teaspoon hot sauce, optional

  • 1/2 teaspoon garlic powder

  • Dash fine sea salt, or to taste

  • Dash freshly ground black pepper, or to taste

Buttermilk Ranch Sauce or Dip

  • 1/3 cup sour cream

  • 1/4 cup well-shaken buttermilk

  • 3 tablespoons mayonnaise

  • 1 clove garlic, mashed and finely minced, or 1/2 teaspoon garlic powder

  • 2 tablespoons finely chopped fresh chives

  • 2 teaspoons finely chopped fresh dill, or 1 scant teaspoon dried

  • 1 teaspoon freshly squeezed lemon juice

  • 1/2 teaspoon fine sea salt, or to taste

  • Dash freshly ground black pepper, or to taste

  • Dash hot sauce, to taste, optional

Sriracha Mayonnaise

  • 1/2 cup mayonnaise

  • 2 tablespoons Sriracha, or to taste

  • 1 small garlic clove, finely grated, or 1/2 teaspoon garlic powder

  • 1 tablespoon freshly squeezed lemon juice

  • Pinch fine sea salt, more to taste

Remoulade Sauce

  • 1/2 cup mayonnaise

  • 1 tablespoon cornichons

  • 2 teaspoons ketchup

  • 2 teaspoons Creole mustard, or spicy brown mustard

  • 1 1/2 teaspoons freshly squeezed lemon juice

  • 1 teaspoon finely chopped capers

  • 1 teaspoon Creole or Cajun seasoning

  • 1/2 teaspoon garlic powder

  • Freshly ground black pepper, to taste

  • Dash hot sauce, or cayenne pepper, to taste, optional

Steps to Make It

Comeback Sauce

  1. Gather the comeback sauce ingredients.

    comeback sauce ingredients in bowls

    The Spruce Eats / Bahareh Niati

  2. Combine mayonnaise, chili sauce, vegetable oil, onion, mustard, lemon juice, Worcestershire, hot sauce, if using, and garlic powder in a medium bowl. Whisk to blend and season to taste with salt and pepper.

    comeback sauce ingredients in a bowl

    The Spruce Eats / Bahareh Niati

  3. Transfer the comeback sauce to a serving bowl, cover with plastic wrap, and chill for at least 1 hour before serving.

    orange comeback sauce in small bowl covered with plastic wrap

    The Spruce Eats / Bahareh Niati

Buttermilk Ranch Sauce or Dip

  1. Gather the ingredients for the buttermilk ranch sauce.

    ingredients for buttermilk ranch dip

    The Spruce Eats / Bahareh Niati

  2. Combine the sour cream, buttermilk, mayonnaise, garlic, chives, dill, and lemon juice in a medium bowl. Whisk to blend and season to taste with salt, pepper, and a dash of hot sauce, if desired.

    ingredients for buttermilk ranch dip in a bowl

    The Spruce Eats / Bahareh Niati

  3. Transfer the buttermilk ranch sauce to a serving bowl, cover with plastic wrap, and chill for at least 1 hour before serving.

    white buttermilk ranch dip mixed together in a small bowl

    The Spruce Eats / Bahareh Niati

Sriracha Mayonnaise

  1. Gather the Sriracha mayonnaise ingredients.

    Sriracha mayo sauce ingredients gathered

    The Spruce Eats / Bahareh Niati

  2. Combine the mayonnaise, sriracha, garlic, and lemon juice in a medium bowl. Whisk to blend and season to taste with salt as needed.

    Sriracha mayo ingredients together in a bowl

    The Spruce Eats / Bahareh Niati

  3. Spoon the sriracha mayonnaise into a serving bowl, cover with plastic wrap, and chill for at least 1 hour before serving.

    light orange Sriracha mayo sauce in small bowl covered with plastic wrap

    The Spruce Eats / Bahareh Niati

Remoulade Sauce

  1. Gather the ingredients for remoulade sauce.

    remoulade sauce ingredients gathered

    The Spruce Eats / Bahareh Niati

  2. Whisk the mayonnaise, cornichons, ketchup, mustard, lemon juice, capers, Creole seasoning, and garlic powder in a medium bowl. Taste and season with a dash of black pepper and a dash of hot sauce, as desired.

    remoulade ingredients in bowl

    The Spruce Eats / Bahareh Niati

  3. Transfer the remoulade sauce to a serving bowl, cover with plastic wrap, and chill for at least 1 hour before serving.

    light orange remoulade sauce in small bowl covered with plastic wrap

    The Spruce Eats / Bahareh Niati

How to Store

  • Refrigerate leftover sauce in a covered container within 2 hours of serving. If the sauce or dip does not contain fresh garlic, it should last for about 1 week. If the sauce does have fresh garlic, consume it within 2 days.
  • Mayonnaise-based sauces and dressings don't freeze well because the oil in the mayonnaise separates from the rest of the ingredients when defrosted.