Mayo ketchup recipe

This mayo ketchup recipe is one of those little kitchen staples I didn’t realize I relied on so much until I started making it from scratch. It’s simple, familiar, and somehow makes everything taste better. Fries, burgers, sandwiches, even roasted veggies, it just works. If you’ve ever dipped something and thought, why does this taste so good, chances are mayo ketchup was involved.

I started making my own version because store-bought blends were either too sweet or too bland. After a few tests, and yes, the kids were very willing taste testers, I landed on a balance that felt right. Creamy, tangy, slightly sweet, with just enough zip to keep it interesting.

This recipe is beginner-friendly, takes under five minutes, and uses ingredients you probably already have. It’s perfect for busy families, picky eaters, and anyone who wants a reliable sauce that goes with almost everything.

Why you’ll love this Mayo ketchup recipe

• Comes together in minutes with no cooking
• Uses simple pantry ingredients
• Balanced flavor, not overly sweet or flat
• Customizable for kids or adults
• Works as a dip, spread, or sauce
• Stays fresh in the fridge for days
• Better than most store-bought versions

What I love most is how adaptable it is. I tested this with different mayo brands and ketchup styles, and the base still worked every time. You can tweak it slightly and make it your own without messing it up. It’s one of those recipes that quietly becomes a fridge staple.

Tips for success

Start with full-fat mayonnaise. I tested light versions, and while they work, the texture isn’t as creamy and the flavor feels thinner. Full-fat mayo gives you that smooth, rich base that makes this sauce special.

Use a ketchup you already like. Since ketchup is half the flavor, its quality matters. If your ketchup is very sweet, you may want to reduce or skip any added sugar or honey.

Mix thoroughly. It sounds obvious, but fully blending the ingredients prevents streaks and uneven flavor. I like using a small whisk or fork rather than a spoon.

Taste and adjust. This is key. After mixing, dip a fry or veggie and see what it needs. A pinch of salt can wake it up. A tiny splash of vinegar can add brightness. Don’t be afraid to tweak.

Let it rest for 10 minutes if you can. The flavors meld as it sits, and it tastes more cohesive after a short rest in the fridge.

Nutrition and health notes

Mayo ketchup is a condiment, so it’s meant to be used in moderation. It does provide fats from mayonnaise, which help with satiety and flavor. According to the FDA, dietary fats play an important role in nutrient absorption when consumed as part of a balanced diet

Ketchup contributes small amounts of lycopene, an antioxidant found in tomatoes. Using simple ingredients lets you control sodium and sugar levels better than many bottled sauces.

If you’re watching calories, a little goes a long way. I find that a tablespoon or two is plenty for dipping, especially when paired with whole foods like roasted vegetables or grilled proteins.

Serving ideas and pairings

• Serve as a dip for fries or sweet potato wedges
• Spread on burgers and sliders
• Use as a sandwich spread instead of plain mayo
• Pair with grilled chicken or roasted vegetables
• Serve alongside crispy snacks for kids
• Use with seafood like fish sticks or shrimp
• Pair with hearty meals like benihana chicken fried rice
• Serve with roasted meats inspired by delmarva bbq chicken flavors

This sauce is also great for parties. I put it out with other dips, and it’s usually the first one gone, especially with kids.

Storage and make ahead

Store mayo ketchup in an airtight container in the refrigerator for up to 7 days. Because it contains mayonnaise, it should always be kept chilled.

Stir before each use, especially if it’s been sitting for a couple of days. Separation is minimal, but a quick stir brings it back together.

This recipe is perfect for making ahead. I often mix a batch at the beginning of the week and use it throughout for lunches and quick dinners.

Do not freeze. The mayonnaise base will separate and lose its texture once thawed.