For an unrefrigerated, table sauce it’s going to have to be room temperature stable and not prone to supporting microbial growth. That all but excludes kitchen made sauces with a mayo base. A highly seasoned vinegarette or a spiced catsup would be two directions to look at or another sauce that takes advantage of pre-existing preservatives in the base components.

You are probably correct in that the preservatives are plentiful in jarred mayonnaise however I’m just have a personal unease with it not being refrigerated. I am going to try a mustard based sauce made by Zatarain. I ordered some and will see how that works out.
Thanks to all who have recommended different products. You guys all rock!
I will let you all know my thoughts on the sauce when I try it.

You always have to have prepared options depending on the HD and the heat of the day when you are mixing up a blend in the elements. Have to make sure it will hold together all day…from soup to nuts.

You do realize that jarred mayonnaise is so loaded with preservatives that it is not likely to go bad; is there a way you can keep it on ice with the sodas?
 
A surprisingly good horseradish sauce can be made just by adding horseradish to Miracle Whip.
 
Bart

First of all, let me tell you a bit of a story. When I was in my 20’s, I had an apartment with a pizzeria on the corner. I was a regular customer there. The owner would, whenever he was trying something new, give his regulars a taste and asked them what they thought.

Whatever you decide to try, I recommend offering some of your regular customers a try (maybe attached to some freebie, like a quarter of a hamburger or something like that) and ask their opinions. You get good feedback and solidify your customers’ loyalty.

The ideas that people have given are fairly good. One thing you might try is simple horseradish and mayonnaise (I find that Kraft Miracle Whip and its clones make a good horseradish sauce when mixed with plain horseradish).

Ketchup, ancho chili powder, cumin, granulated garlic, hot mustard powder[Penzy’s], maybe a dash of worstershire, or cider vinegar, don’t want thin sauce!

… a friend who had a restaurant some years ago suggested a sauce made of tartar sauce, tabasco, ketchup and lemon juice!…

Sounds like a spicy version of “Thousand Island dressing”… you know, McDonald’s “Special Sauce” for their big Mac’s (the cans used to actually say Thousand Island dressing).

First of all, let me tell you a bit of a story. When I was in my 20’s, I had an apartment with a pizzeria on the corner. I was a regular customer there. The owner would, whenever he was trying something new, give his regulars a taste and asked them what they thought.

Whatever you decide to try, I recommend offering some of your regular customers a try (maybe attached to some freebie, like a quarter of a hamburger or something like that) and ask their opinions. You get good feedback and solidify your customers’ loyalty.

The ideas that people have given are fairly good. One thing you might try is simple horseradish and mayonnaise (I find that Kraft Miracle Whip and its clones make a good horseradish sauce when mixed with plain horseradish).

If you do that,also say to the customer,I seen you come in here before and I wanted your opinion,what do you thing of this?and give then the sample.You can say that to a lot of customers.why say it makes them feel like there in the know.so they tell their friends, and bring their friends,because they feel like someone there.

I am also looking for something in the remoulade family to serve on shrimp po boys to be served at fairs and festivals. The problem is that here in Florida in the summertime the ambient temperature not counting the heat generated by our equipment is relatively high. The mayonnaise base of the original remoulade makes it difficult to work with as keeping it cool enough is a problem. Any suggestions on a reasonable alternative that will still deliver that Cajun taste.

Why not a sign remoulade upon request,and keep it in a reach in.I know I vend all summer so understand you wanting to process orders and not spend it handing out sauces, but it’s a easy thought.

i would suggest experimenting.  We do dipping sauces for our fries and other items.  We have 7-8 permenant offerings and do a Sauce of the week idea.  I tend to alternate between Ketchups and mayos.  Last week was calypso ketchup, this week is hot curry mayo, etc. 

Try a Russian dressing based sauce.  Something similar to the old Arby’s red sauce.     …. I don’t know what Arbys did to the their red sauce, but it’s not the same as 25 years ago.  … It use to be sweeter & did not have the BBQ flavor.

The red sauce along with 6stars’ “ranch/horsey” sauce would be good.

ps:  maybe the sauce was French or Catalina dressing based.   The old red sauce was red but translucent in appearance, so it was not catchup based.

I am sure I will get some flak from this, since I know a lot of people here have a low opinion of ranch dressing, even though it is very popular with the general public, but:

How about a blend of ranch dressing, a little sweet pickle juice (or maybe pickle relish), and a little horseradish sauce (just enough so you can just barely taste it)?  This would give you components of salty, sweet, and tart as well as a little “kick” from the horseradish.  You could also add something for a little “heat” (Tabasco, chipolte, etc.) if you thought your customers would enjoy that.

I have added ranch dressing as a “hidden ingredient” in several  different things where people have commented about how much better they tasted than the version they were used to.

Perhaps it would be a nice gesture if you introduced yourself as a new member, first time poster, and attempted to get to know our community first. You’ll find many of us very helpful, knowledgeable, and supportive to your efforts. On the other hand, I don’t believe that you’d be very helpful intially if a newcommer entered into your place and immediately started to ask you about your business strategy or menu items with the interest of not having to do the work himself and make a profit off of your efforts. Get to know us, show us that you’ve put some individual research and creative effort into something that you want to make your own first and I’m sure there will be plenty of folks here offering suggestions and guidance. The archives might be a good place for you to start.

Welcome aboard.