Mayo, it’s irreplaceable

MANILA, Philippines — The next time you order a box of pizza, take a cue from the Japanese: skip the hot sauce and go straight for the mayonnaise. Thick, creamy mayonnaise. Slather some of the tangy sauce on your slice and see if you’re not converted. And why not, you already love the stuff, right?

It’s easily the highlight of your grandmother’s macaroni salad; the creamy foundation of your childhood favorite, cheese pimiento sandwich spread, and is the entire reason bedeviled eggs are to die for.

A staple in most Filipino homes, its origins are surprisingly mysterious. No one knows exactly when and where it was created but in varying stories, it was created by French visitors in a town called Mahón, in Menorca, Spain, or were created by the residents of the island itself in the 1700s. Others claim that it was an accidental discovery by an English woman trying to whip up custard, or that it originated from the Mediterranean where olive oil is abundant.

Its history may be hazy but what matters is that now it is readily available – on top of restaurant tables, inside kitchen cupboards, and inside the bellies of gastronomically satisfied individuals.

The “mmm” factor

Devotees could argue about what makes it so enjoyable. It could be its ability to give the right amount of moisture to a piece of toast, or the fact that it’s just tasty enough on its own but is still neutral enough to go with almost anything.

But if there’s one thing that sets it apart from everything else on the counter, it’s the unique way the sauce is able to lend an umami no one ever thought a dish needed.

Take sisig, for instance. It’s certainly fine on it’s own, but mayo is able to add a bit of silkiness to the chewy pork.

Consistency makes for good mayo – a balanced mixture of eggs, oil, and acid. Not too thick that it almost resembles butter but substantial enough so it sticks to potato wedges on a beet-red Russian salad.

A key ingredient

A base, flavor enhancer, and binder all in one, mayo is comfortable being the center of attention or an integral supporting character.

Take the classic ranch dressing. Without mayo, there would be nothing to hold all the delicious components together. Not the aromatic onions or the sweet dill; neither the chives nor the paprika. It blends all these flavors together, but most importantly, mayonnaise allows you to enjoy a bed of stiff lettuce with them.

Then there’s the California roll, which would do fine without mayo, but just wouldn’t be the same. The smidgen on top doesn’t seem like much but it moistens the rice, kani, and nori, and goes surprisingly well with the sweet mango.

It doesn’t stop with the savory either. The next time you bake a chocolate cake, try incorporating about a cup of mayonnaise to the batter and prepare for a deliciously moist dessert. Some even find it to be the one ingredient you need for cake mix. Instead of cracking eggs and measuring oil, simply add mayo in the same amount of oil the directions call for, and you’ve got an entire tray of rainbow cupcakes.

It’s irreplaceable

People have tried. There are substitutes and alternatives that get the job done but lack the distinct taste you get from a helping of mayonnaise. While we can empathize with weight watchers and folks watching their cholesterol intake, remember that it doesn’t take huge servings to enjoy mayo.

It takes a just a bit to go with your breakfast pandesal, and a bit of Thousand Island dressing for dipping your cheese stick in. It’s a taste and texture that difficult to replace, not on the top shelf of your pantry, not inside your fridge, not in the center of your epicurean memories. — Rappler.com

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