Most recipes were far too complicated or used expensive ingredients. It finally occurred to me that a great sauce should have four qualities: First, it should be quick to make. Boiling, heating, stirring, watching, letting sit overnight were verboten. Second, the ingredients should be cheap. A base such as Durkees is far too expensive. You don't want to give away your profits in the sauce. You also want to use ingredients that should be readily available. Don't use as a base some exotic ketchup that your obtained from Harry & David's. Finally, you need a secret ingredient which does not violate any of the other requirements. Do eschew saffron at $60 an ounce.
With these thoughts in mind, I set out to replicate Fitz's Kitchen Sauce as best as my palate and memory would serve. Here goes:
- Blend equal parts of mayonnaise, sweet pickle relish drained, and Maull's regular barbeque sauce (the secret ingredient) -- a St. Louis staple condiment since the 1930s. Then, blend in 1/4 part plain old white vinegar to give it the tang. I'd use Kraft or a cheaper mayo rather than a more premium brand like Hellmann's. Remember, Fitz's was a dive that was mixing this "special sauce" in great batches and would have used ingredients that were available cheap in bulk.
If you prefer, add some chopped raw onions when done.
While this may be precisely the sauce you remember, it will do the job.
