Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
Modern adaptation
Mayoketchup with garlic and lime
MayoKetchup
Mayonnaise and ketchup with garlic powder and lime make this proposed dipping sauce for surullitos; its ratio is an original, untested choice, not a Puerto Rican standard.
A garlic-and-lime proposal for a documented pairing
Mayoketchup appears as a serving accompaniment in Goya's recipe for surullitos, Puerto Rican corn sticks. The page identifies surullitos as Puerto Rican and directs the reader to serve the fried corn sticks with MayoKetchup, but it does not describe how to make that sauce. That use is the evidence behind the pairing here; it is not evidence for this recipe's ingredients or proportions.
The ratio on this page is an untested development choice: 100 g finished mayonnaise, 30 g ketchup, 0.3 g garlic powder and 2 g lime juice. Garlic and lime distinguish this proposed serving version, but they are not presented as a defining formula for Puerto Rican mayoketchup. The ingredients are simply stirred together; there is no fermentation or preservation step. Goya's page does not state a sauce yield, storage life or recipe, and its directions should not be mistaken for validation of this separate mixture.
Sources for this section
Mixing and cold handling
Measure the ingredients and stir until the dry garlic is evenly distributed. The mayonnaise is already made, so this page covers only the quick assembly of the finished sauce. No kitchen or sensory test has established that the chosen ratio suits every mayonnaise, ketchup or lime juice product.
Keep the new mixture refrigerated and use it promptly. The open-container instructions for a commercial mayonnaise do not measure the life of a sauce after fresh additions. FDA guidance recommends pasteurized eggs or commercially prepared mayonnaise for uncooked mayonnaise sauces and clean utensils for ready-to-eat egg foods. The Food Standards Agency advises keeping a home refrigerator between 0 and 5 °C; that general refrigerator guidance does not set a shelf life for this sauce.
History
Goya documents serving Puerto Rican surullitos with MayoKetchup, but gives no sauce formula. No origin is established for this particular garlic-and-lime ratio.
Ingredients
Scaling: source batch only
Method
Risks and precautions · Elevated risk
Salmonella in egg-containing mayonnaise
Raw eggs may carry Salmonella; FDA recommends commercial mayonnaise or pasteurized eggs for mayonnaise and similar uncooked sauces.
Hazard sourceUse commercially prepared mayonnaise made with pasteurized eggs, or mayonnaise made with pasteurized egg products, and handle the sauce with clean utensils.
Control sourceKeep the sauce refrigerated during preparation and service; follow the storage directions on the mayonnaise and other product labels.
Control sourceThe proportions have not been kitchen-tested, sensory-tested or evaluated for shelf life. The mixed sauce does not inherit the commercial mayonnaise's after-opening storage period.
Check the labels of the mayonnaise, ketchup, garlic powder and lime juice for allergens and product-specific storage instructions.
- Weigh the finished mayonnaise, ketchup, garlic powder and lime juice.
- Stir with a clean utensil until the garlic powder is evenly dispersed.
- Keep the mixed sauce refrigerated. Its shelf life has not been measured; use promptly and follow each ingredient's label.
Conditions
Temperatureup to 5°C
Temperature controlRefrigerated
Places
Puerto Rico
Documented use · Country evidenceGoya identifies surullitos as Puerto Rican and instructs readers to serve them with MayoKetchup; it does not give the garlic-lime formula or claim that ratio as a Puerto Rican standard.
Unknown
Relationship not established · Place not establishedGoya documents a use for MayoKetchup but supplies no sauce recipe, origin or proportions for this particular adaptation.
Related
Made from
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Sources
Goya FoodsContext
Surullitos – Puerto Rican Corn SticksThe page identifies surullitos as Puerto Rican and directs serving them with MayoKetchup; it does not give a MayoKetchup formula.
Cited in: A garlic-and-lime proposal for a documented pairing
U.S. Food and Drug AdministrationSafety
Dairy and Eggs (Food Safety for Moms-to-Be)FDA warns against uncooked sauces made with raw eggs and states that commercial mayonnaise contains pasteurized eggs.
Cited in: Mixing and cold handling
U.S. Food and Drug AdministrationSafety
Assuring the Safety of Eggs and Menu and Deli Items Made From Raw, Shell EggsFDA recommends pasteurized egg products for mayonnaise and similar uncooked foods and advises clean utensils for ready-to-eat egg foods.
Cited in: Mixing and cold handling
UK Food Standards AgencySafety
How to chill, freeze and defrost food safelyThe UK Food Standards Agency recommends keeping domestic refrigerators between 0 and 5 °C.
Cited in: Mixing and cold handling