I guess this is more of a refrigerator staple than a “pantry” staple. Either way, this is something that is always on hand.
Mayonnaise is a funny thing. You either LOVE it or you HATE it. Most people have very strong feelings regarding it either way. It goes one step even further if you love it… You know which brand is the best, and it can become a very heated debate in some circles.
A really good mayonnaise should have a bright, fresh flavor (if it is homemade it should have a strong tang of lemon to it… and for me, a small kick of cayenne pepper). Good mayo should not be heavy or oily. Most store-bought brands, if you read the labels, use vinegar alone or a combination of vinegar and lemon.
Homemade mayo is by far the best (my recipe for it will be up soon), but it is, at least for me, not always practical. Even though it comes together in a minute… sometimes those minutes are hard to come by. So having on hand your favorite mayonnaise is a pantry staple.
Kewpie Mayonnaise is made with rice wine vinegar which gives it slightly sweet and really zippy notes. This mayo is made with egg yolks only – no whites. This is one of the reasons it has such a silky, creamy texture. It is thicker and smoother than standard American mayonnaise. However, I think the biggest difference between Kewpie Mayonnaise and American mayonnaise is that Kewpie also has a small amount of MSG, which is a huge flavor booster. This, along with the mustard powder, garlic powder and handashi powder, makes the finished sauce have a really savory or unami flavor. That flavor adds some delicious notes to anything you use it in.
This mayonnaise is great on sandwiches, in potato salad, in coleslaw… well, pretty much everything!
For a crazy good sauce, mix equal parts Sriracha sauce and Kewpie mayo. Dip chicken fingers, “boom boom” shrimp, veggies… again, just about anything!