Mayonnaise is my holy grail condiment. I always have an open one in the fridge, and a backup in the pantry for emergencies. As a mayo enthusiast, I prefer the silky texture, subtle acidity and delicious umami of Kewpie mayonnaise, but I’m happy to dip a chip in most varieties of shelf-stable mayonnaise, pub mayonnaises and all manner of mayonnaise-esque sauces (shoutout to sauce gribiche).
When used correctly, the richness, mouthfeel and bright acidity can make an eating experience truly spectacular. If you’ve experienced the delights of oeufs mayonnaise, or chomped on crispy, ginger-garlicky chicken karaage dragged through the umami power of Japanese mayonnaise, you’ll know exactly what I’m talking about.
