Vegan Garlic Parsley Mayochup - The Vegan Eskimo

Vegan Garlic Parsley Mayochup - The Vegan Eskimo

This dip/sauce is phenomenal for burgers and great with fries, in sandwiches or wraps. The mix of ketchup and mayo is called Mayo-Chup, Pink sauce or more traditionally Salsa Rosado. Here is my twist with added garlic and fresh parsley.

Makes about 280 ml (9.5 oz)


  • 160 ml vegan mayo (2/3 cup)
  • 80 ml ketchup (1/3 cup)
  • 1 large handful of fresh curly parsley
  • 3-4 garlic cloves
  • ½ teaspoon freshly ground black pepper
  • Salt to taste

What you will need

  • 1 measuring cup
  • 1 grater
  • Cutting board & knife
  • Measuring spoons
  • 1 bowl + fork


  1. Measure the mayo and the ketchup, add to the bowl.
  2. Peel and finely grate the garlic. Add to the bowl.
  3. Finely chop the parsley. Soft green stems are ok, discard any hard stems. Add to the bowl.
  4. Add in the pepper and mix well. Add salt to taste if needed. Keep refrigerated in an airtight container for about 3-4 days.

Enjoy !

 Vegan Garlic Parsley Mayochup - The Vegan Eskimo