The easiest sauce you’ll make in 5 minutes is called Mayo Ketchup. It can be used as a fry sauce, a salad dressing, and a dipping sauce and condiment!
Mayo ketchup is a perfect blend of mayonnaise and ketchup. The mayo adds the perfect umami taste and the ketchup adds tiny bursts of tanginess.
This is my go-to sauce for green plantain tostones or my mofongo recipe and I will dare to say that for every Puerto Rican as well. I also like to dip my baked chicken wings in the sauce too.
In Puerto Rico is known as “mayoketchup” and “salsa golf” in Argentina. But is globally prepared, it can even be found in Germany as tubes and in Belgian fry shops.
This sauce is a staple in Puerto Rican food. It is always served as a dipping sauce for corn sorullitos, Puerto Rican crispy chicken, or Puerto Rican style carne frita. It is also put in Puerto Rican bread to make tripletas.
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Why This Recipe Works
- It is a sauce that only needs 2 ingredients!
- It is a sauce that is very versatile in use. It can be a salad dressing, a burger sauce, or a dipping sauce.
Recipe Ingredients
- Ketchup- I used ¼ cup of ketchup.
- Mayonnaise- I used ½ cup of regular Hellman’s mayo because is the brand I like and prefer. You can use any type of mayonnaise you like even vegan ones.
Variations
- Savory- The best way to give it a more savory taste is to add 1 minced garlic (or garlic powder). Or ½ teaspoon of adobo seasoning and ¼ teaspoon of sazon.
- Spicy- You can add a pinch of cayenne pepper. Or some homemade pique.
How To Make Mayo ketchup
- Step 1: In a small bowl add the mayonnaise and ketchup. Make sure is big enough to hold both ingredients.
- Step 2: Mix until everything is well incorporated. You might see tiny red specs but that’s from the ketchup. Nothing to worry about.
Recipe Tips
- To me, the perfect ratio in this sauce is 2 parts mayonnaise to 1 part ketchup. This will give you a light pink sauce that is tangy and slightly sweet.
- You can store it for up to 2 weeks in your fridge in a condiment bottle or airtight container. I prefer a glass jar because is easier to clean. Remember, if it smells or tastes funny just discard it.
Frequently Asked Questions
Heinz may claim the invention of this sauce in 2018 but the reality is Goya had the same product since 2007. While in Utah there are claims that it was created in the 40s by Don Edwards. In Argentina, the credit goes to a chemist named Luis Federico. Meanwhile, in Puerto Rico, the invention is also claimed.
You can find this sauce already made in supermarkets by different brands. But trust me when I tell you that the homemade version tastes 10 times better!
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Mayo ketchup
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Ingredients
- ½ cup mayonnaise
- ¼ cup ketchup
Instructions
- In a small bowl add your mayonnaise and ketchup. Stir well until no visible lumps. Serve and enjoy.
Stephenie says
Hi Marie, Thank you for the visit. I agree, everyone always claims to be the one that came up with the idea. But to who ever really invented it, thank you!
Marie says
This was popularized in Europe looooonnnggg before anyone in this hemisphere tried to lay a claim to it. Pretty much like anything else Latin America tries to lay a claim to.