Mayochup

My first instinct is to say "Eww, gross" but unfortunately we Canadians have a strange habit of combining otherwise-utilitarian foodstuffs into something resembling an edible substance. And as a Canadian who recently enjoyed a sandwich melt made of peanut butter, mayonnaise and sharp cheddar cheese, I feel I have no grounds to criticize this possibly flavourful combination.

Arctic Circle, a regional burger chain out of Salt Lake, claims to have invented this (at least as fry sauce) back in the day. It’s nearly universal in the mountain west.

Kate, I hadn't heard of such a combination in a sandwich, but all those ingredients are so packed with calories, not surprising for comfort food that may have originated in a colder climate.

The French street vendors will serve mayo with their "frites" and for an American palate it required a bit of adjustment. When my sister and nephew accompanied me on a trip a few years ago, I had a laugh at the reaction of my nephew when he saw the mayo arrive with the fries.

And, Heinz may make a good ketchup, but the only good commercial mayonnaise here in the States is "Best Foods" or "Hellman's", depending on which side of the Rocky Mountains you inhabit. Mayo is supposed to be just egg and light oil, it has fewer spices added than other brands.

The combination of Ketchup and Mayonnaise squirted directly from a bottle onto my hot dog or hamburger or poutine would save me the time I normally need to mix both ingredients in a small dish and then scoop the mixture on to my food. Less time preparing means more time to eat!
agent j

KDP -- Duke's is another very good commercial mayo, though it's mostly available only in the southern states. In taste it's somewhat like Hellmanns, but just a bit tangier.

They need to make it with catsup on one side, mayo on the other, and a blending valve you can adjust because different foods need different ratios. A straight one-to-one mix will have too much mayo for fries, not enough for hotdogs, etc..

How would you make one of the world's greatest comfort foods, a mayo and catsup on rye and white sandwich? Only a vulgar barbarian would let mayo touch the rye or catsup touch the white before you take a bite.

If you're putting either mayo OR ketchup on a hot dog, you're eating it wrong...

Peanut butter.

Mayonnaise.

Hot dog.

Put them on bread together and be shocked. It's a savory taste that is hard to pin down, and one you've never had in your life.

Peanut butter should be unsweetened natural. And yeah, you're gonna have to stir it! Big old wuss. If you think about Jif your mother dies in her sleep tonight.

Mayo should be Hellman's. If you touch the salad dressing I'll find you. Dukes is shit but will do in a pinch.

Hot dogs should not be beef. Go with chicken or turkey, preferably. Bologna can be substituted in a pinch. You don't need to cook hotdogs, dolts. They come precooked. Just use them like deli slices.

Try it. Pass it on.

Mustardayonnaise, anyone?

Fry sauce. Common in Utah for decades.

Then mix in some sweet pickle relish and viola, you basically have Thousand Island dressing (or secret sauce if you like), right? Not exactly a eureka moment for Heinz.

This already has a name: Marie Rose Sauce.

"If you're putting either mayo OR ketchup on a hot dog, you're eating it wrong..."

says the food na.. I mean dictator. 😊

Ketchup is not particularly fragile; it is left in bottles on restaurant tables all day long and then, after closing, consolidated into fewer full bottles for the next day's usage. Mayo, on the other hand, is very fragile and must not be left on a restaurant table at all; it must be continuously refrigerated.

Given the habits of ketchup's users, ketchup and mayo should be combined only immediately prior to use. That way, ketchup is available to non-mayo consumers, mayo is available to non-ketchup users mayochup is available to those who prefer the combo and all users are reasonably protected from food poisoning.

Ketchup doesn't require refrigeration at all. Commercial mayo is pasteurized and has so little egg and so much vinegar that the need for refrigeration is much exaggerated. There's virtually no danger of food poisoning if you make a sandwich with commercial mayo and consume it after it has been sitting at room temperature for several hours.

I'd wager it has high fructose corn syrup in it. HFCS is poison.