An Ode to Mayochup
You can quickly win everyone over with an expensive product or complicated preparation method, but sometimes it’s a simple, humble product that you’re actually craving the most. So today, an ode to one of the tastiest sauces in the world: mayochup.
Mayochupper
I’ve been eating mayochup for years. As a child, every Saturday—our French fry day—I would carefully stir ketchup and mayo together with a fry. I kept going until it had an even, cocktail-sauce-like color and voilà, the mayochup was a fact. It’s a shame, by the way, that I only discovered the fry table years later, because that would have made fry day—with an extra-large mayo/ketchup stirring surface!—truly complete.
Meanwhile, I still happily mayochup away, dipping mountains of fries and grilled cheese sandwiches into this divine sauce.
Golden combo
What makes mayochupping (yes, in my family it’s a verb) so delicious? The creamy flavor of mayo and the freshness of ketchup are simply a match made in heaven. And apparently more people agree with me. The combination is so popular that Heinz launched an actual mayochup about two years ago. Bummer: the sauce is only available in Canada and America.
Flavor Mashup
Mixing sauces is a hit. Because besides mayochup, Heinz has even more combinations in its Flavor Mashup range. There’s also mayocue (mayo and BBQ sauce), mayomust (mayo and mustard), and kranch (ketchup and ranch). Still, mayochup is and remains my all-time favorite. And do you want to make a trio out of your mayochup? Then do what FavorFlav’s Sharon does: make your mayochup spicy by stirring in some sambal badjak as well.
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