Which is a sort of mayonnaise and ketchup combination.  I made mayonnaise from scratch, but using a tablespoon of Heinz (sugar and salt reduced) tomato ketchup in with the egg yolks.  I used plain vegetable oil (I wanted it to tast of tomatoes, rather than oil) and half the suggested amount of white wine vinegar.  It came out as more of a smooth sauce than a wobbly mayonnaise, but I think that’s how it’s meant to be.  Sam helped with the whisking and pouring, and the tasting.  It was delicious, although I wanted top put more ketchup, but Sam said it had enough in already.  We used it to make prawn cocktail, but I think it would be good for dipping chicken dippers as well (chicken goujons if you’re posh).