{"id":1346,"date":"2009-09-10T13:32:40","date_gmt":"2009-09-10T18:32:40","guid":{"rendered":"http:\/\/ezing.me\/transfer\/?p=1346"},"modified":"2014-09-23T08:36:05","modified_gmt":"2014-09-23T13:36:05","slug":"savory-sauce","status":"publish","type":"post","link":"https:\/\/web20.olemiss.edu\/news\/wordpress\/savory-sauce\/","title":{"rendered":"Thames Comeback Sauce Is a Family Affair"},"content":{"rendered":"

\nTwo generations of Ole Miss alums spread their unique blend of table sauce<\/span><\/p>\n

OXFORD, Miss. – The state’s rich culinary legacy includes a
\npopular condiment known as “comeback sauce,” supposedly so good you’ll
\nkeep coming back for more.\n<\/p>\n

\n\"dsc?0016a.jpg\"<\/p>\n
\nWade Thames\n<\/div>\n<\/div>\n

<\/p>\n

\nFor more than two decades, a unique blend of the sauce has been
\nbringing customers back to Fat Tuesday’s restaurant in Ridgeland, owned
\nby John and Nita Thames. And beginning Sept. 19, football fans can
\nenjoy it at Rebel home games as one of the condiments available at
\nVaught-Hemingway Stadium concession stands.\n<\/p>\n

\nThe secret
\nfamily recipe was handed down from John’s mother. Traditionally, the
\nsauce contains ketchup, mayonnaise, Worcestershire, mustard and black
\npepper, along with spices and other ingredients. It’s used on
\neverything from salads and French fries to fried chicken and onion
\nrings.\n<\/p>\n

\nSeeing great potential for selling such a popular condiment on a
\nlarger scale, the Thames’ son, Wade, who graduated from the University
\nof Mississippi in 2003, came up with a plan. He perfected a
\nshelf-stable version of the recipe, labeled it in 12-ounce bottles as
\nThames Foods Comeback Sauce and founded Thames Foods Inc. He has been
\nsuccessful in placing it in nearly 60 stores across six Southeastern
\nstates. It is also available online.\n<\/p>\n

\n“We are marketing this as an all-occasion sauce,” he said. “We want it to be known as the table sauce of the South.”\n<\/p>\n

<\/p>\n

\n
\n
\n<\/div>\n
\n<\/div>\n
\n<\/div>\n

<\/embed><\/object>\n<\/div>\n
\nVideo by Tobie Baker.\n<\/div>\n<\/div>\n

<\/p>\n

\nComeback sauce is thought to have originated in the early 1930s
\nat the Rotisserie restaurant in Jackson, a Greek eatery owned by Alex
\nDennery. It began as a cracker-dipping sauce for customers waiting for
\norders and soon spread to its use as a seafood dip, salad dressing and
\nmayonnaise substitute.\u00a0\n<\/p>\n

\n“Comeback sauce is Greek restaurant history
\nin a bottle,” said John T. Edge, director of the Southern Foodways
\nAlliance at UM. “It comes from Greek tradition in Jackson. It’s
\nuniquely Mississippi.”\n<\/p>\n

\nThe same is true of Fat Tuesday’s and Thames Comeback Sauce.\n<\/p>\n

\nBased on his paternal grandmother’s recipe, Wade’s sauce is a
\ncross between remoulade and Thousand Island dressing with a “unique
\ntwist – a perfect blend of flavor and spice that appeals to all ages,”
\nhe said.\n<\/p>\n

\n“My mother made it for shrimp boils,” John Thames said. “We called it the pink sauce.”\n<\/p>\n

\nWade Thames’ marketing idea was sparked in 2003 at Fat
\nTuesday’s, when a customer asked for the sauce in a to-go cup, and Nita
\nobliged as she had been doing for years. Wade said that as the door
\nclosed behind the customer, he told his Mom they should start bottling
\nthe product to sell.\n<\/p>\n

\nWade said she chuckled, then replied, “If you want to, then go ahead.”\n<\/p>\n

\n\"dsc?0017a.jpg\"<\/p>\n
\n<\/div>\n<\/div>\n

His Dad chimed in, saying, “Our plates are too full right now just handling the restaurant,” Wade said.
\nUndeterred, Wade sprang into action, and started bottling the
\nsauce in Mason jars to sell over the counter. His immediate goal was
\nsimply to make a little extra money. Their customers complied, coming
\nback for more and more, and the sauce business was launched. <\/p>\n

\n\u00a0\n<\/p>\n

\nIt
\ncontinues to be prepared at the restaurant, with the family bottling an
\nestimated 150 gallons each month.\n<\/p>\n

\n“We’ve really had a fun time putting this together,” Wade said.
\n“Mom and dad couldn’t be more proud. They grin from ear to ear every
\ntime we get together now as a family to fill the bottles and slap
\nlabels on them.”\n<\/p>\n

\nA native of Laurel, John Thames is a longtime Ole Miss
\nsupporter, dating back to the Archie Manning era. Nita is an Oxford
\nnative and 1968 UM graduate; daughter Brandy Thames graduated in 1995,
\nfollowed by Wade in 2003. Daughter Reagan Thames is in her junior year
\nat Ole Miss.\n<\/p>\n

\nTo learn more about the Thames Foods Comeback Sauce, visit http:\/\/thamesfoods.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Two generations of Ole Miss alums spread their unique blend of table sauce OXFORD, Miss. – The state’s rich culinary legacy includes a popular condiment known as “comeback sauce,” supposedly so good you’ll keep coming back for more. Wade Thames<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[222],"tags":[345],"yoast_head":"\nThames Comeback Sauce Is a Family Affair - Ole Miss News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/news.olemiss.edu\/savory-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thames Comeback Sauce Is a Family Affair - Ole Miss News\" \/>\n<meta property=\"og:description\" content=\"Two generations of Ole Miss alums spread their unique blend of table sauce OXFORD, Miss. – The state’s rich culinary legacy includes a popular condiment known as “comeback sauce,” supposedly so good you’ll keep coming back for more. 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