The lengths that some companies will go to to stay ahead in the market will never cease to amaze me (Hopefully, that’ll mean I’ll also never run out of material to write about). The latest in the long line of tired rehashes is none other than Heinz’s Mayochup- 50% mayo, 50% ketchup, 100% unnecessary. And the fact that their name translates to “shitface” in several Cree dialects doesn’t help.
I’m not a fan of plain mayo. And as far as I’m concerned, the only use for regular ketchup is to make really bad fries edible. So to put them together?
I actually don’t hate it. Well, I’ve yet to try Heinz’s version, but my family has been making a similar concoction for years, usually eating it with fish, since my dad is the only member of my family that likes tartar sauce. The only difference is that we called it Ketchupnaise, which not only rolls of the tongue better but apparently is also what they call it in Russia.
I don’t know, its like some kind of condiment synergy; the fattiness of the mayo and the acidity of the ketchup work well enough together that I forget my distaste for them by themselves.
My biggest gripe with Mayochup? In the words of Alton Brown, it’s a unitasker. Aside from maybe adding some relish and turning it into Russian dressing, Mayochup is pretty much only good at being Mayochup. Despite the fact that the average American household probably already has both mayo and ketchup already in the pantry, Heinz has somehow convinced consumers that they needed to buy a third, discrete product. If you buy the mayo and ketchup separately, you can mix them at your leisure and open up limitless possibilities for condiment customization.
Remember when I said I don’t like plain mayo? The emphasis there should go on plain, because flavored mayos are a great way to punch up a boring sandwich or, as gross as it may sound, dip fries in. Some ideas include:
- GARLIC. Garlic goes with everything. I will fight you on this.
- Sriracha, gochujang, harissa, or whatever your favorite trendy, appropriated hot sauce is.
- Horseradish or wasabi (Side Note- I actually like to add a little wasabi in my horseradish mayo for an extra level of complexity)
- Freshly cracked black pepper
- Cranberry sauce (or so I’ve heard, I’m not sure if I can really condone this one)
- Truffle oil (if you’re feeling like a fancy bitch)
While some people may get on your case for calling such concoctions aiolis, I, for one, wouldn’t, since a.) language evolves over time, and aioli and flavored mayo are essentially synonymous as far as any normal person is concerned, and b.) no one will take you seriously if you’re going to be pretentious about mayonnaise.
And while I personally don’t have as much of an affinity for ketchup, it too has a variety of uses as the base of other sauces.
- BBQ sauce- Just about every BBQ sauce recipe calls for ketchup, except for white BBQ sauce, which is, oddly enough, mayo-based.
- Chipotle ketchup- This can be especially useful if you recently opened a can of chipotles for something and have found yourself faced with a leftover half a can of adobo sauce.
- Curry ketchup- While the traditional (read: German, apparently) calls for your typical, bastardized curry powder, you could also try garam masala or Thai curry paste.
So please, just make your own Mayochup at home. Eventually, you might be able to impress your friends with the condiment mixing skills you learned along the way.
2 thoughts on “Why does Mayochup Exist?”
Hmm… there’s a trend towards products or places (i.e. “pop-up” shops) that exist because people will pay to have something to post on Instagram or wherever. Mayochup might fall under this umbrella.
Said another way, the average person might not post their homemade mixture of ketchup and mayonnaise to social media. But branding makes it post-able…? And people will pay for it. *cringe*
The “saucy sauce” tagline seems to support this hypothesis. Though the flesh color might not.
I’m not sure if Heinz is a flashy enough brand to attract influencers, but I guess even if someone buys it to make a scathing social media post it’s still a sale as far as Heinz is concerned. No such thing as bad publicity or something.
The saucy sauce is willing but the flesh is weak.