Kum Back Sauce Recipe

Craving a zesty sauce that's perfect for everything from salads to fries? This Kum Back Sauce recipe, straight from "Green Hills Garden Club Cooks... Favorite Recipes from Vicksburg, MS" (Janie Curtis, Bobbie Horn), is a Mississippi classic! Its tangy flavor will have you coming back for more. Easy to make and even easier to love, this recipe is a must-try for your next gathering.

Prep Time 5 mins
Cook Time 10 mins
Calories 349.6 kcal
Protein 2g
Rating 0.0 (1 Reviews)
Kum Back Sauce 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kum Back Sauce

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How to Make Kum Back Sauce

  1. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sugar, 2 tablespoons white vinegar, 1 tablespoon ketchup, 1 teaspoon prepared yellow mustard, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and a pinch of cayenne pepper (optional).
  2. Taste and adjust seasonings as needed. Add more sugar for sweetness, vinegar for tang, or cayenne for heat.
  3. Pour the sauce into a jar or airtight container.
  4. Refrigerate for at least 30 minutes to allow flavors to meld. The longer it chills, the better it tastes!
  5. Serve chilled as a dressing for your favorite tossed salad, a dip for shrimp, meats, french fries, chicken nuggets, or anything you desire!

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

24g

Fat

24g

Carbs

5g