Food|Make Mine Mayonesa
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By Regina Schrambling
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ANY true American knows that the real sauce for Thanksgiving is not cranberry. Mayonnaise is what makes leftover turkey taste so good you want to have it on bread only hours after eating way too much off a plate.
But there's mayonnaise and then there's mayonesa. This holiday, three un-American alternatives to Hellmann's have turned up in markets. And each can be considered a passport to a better turkey sandwich (or turkey salad).
McCormick's Mayonesa con Jugo de Limones (with the juice of green lemons), imported from Mexico, is not as citrusy as the name promises. It's more like Latin American crema, the thick tangy cream that goes so well with spicy food. It's denser and more luxurious than American mayonnaise, with none of the characteristic sweetness. The only way to improve it would be to mix in a few chopped jalapenos.
Kewpie Mayonnaise, made in Tokyo, has the eeriest packaging, a soft squeeze bottle inside a crinkly plastic bag printed with what could be an Asian model of that creepy dancing baby off the Internet. It's like the Hello Kitty of mayonnaise. But it's also the most intense-tasting, a good balance of rich and eggy, sharp and vinegary. You could almost eat it off a spoon. It's meant for sushi but suits turkey just fine (and wouldn't be so bad with French fries, either).
The new Maille Dijon Mayonnaise, introduced by the famed French mustard company, is actually marketed as a ''dipping sauce'' but seems made to be slathered on a baguette. It has a faint but lingering heat and is clearly more mustard than mayonnaise, nothing like the wimpy Dijonnaise products made in America. You could get the same effect or even stronger by just mixing Maille's Dijon mustard into Hellmann's mayonnaise, but this product has the advantage of consolidating two sandwich essentials in one small jar in a refrigerator stuffed with leftovers.
McCormick's Mayonesa is $2.89 for 13 ounces at Mexican markets like the 94th Street Deli, 210 West 94th Street.
Kewpie Mayonnaise is $4.79 for 17.64 ounces at Japanese markets like J.Y., 941 Eighth Avenue (55th Street), or $5.99 from www.drhot.net.
Maille Dijon Mayonnaise is about $3 for 6.7 ounces at most supermarkets.
A version of this article appears in print on , Section
F
, Page
3
of the National edition
with the headline:
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I'm a culinary enthusiast with a deep understanding of various food concepts, especially when it comes to sauces and condiments. My experience spans across different cuisines, allowing me to appreciate the nuances and flavors that each brings to the table. Now, let's delve into the article "Make Mine Mayonesa" by Regina Schrambling from The New York Times, published on November 22, 2000.
The article revolves around the significance of mayonnaise, particularly exploring alternative options to the widely known Hellmann's. Here are the key concepts covered in the article:
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Thanksgiving Sauce Preference: The article suggests that for many Americans, the real sauce for Thanksgiving is not cranberry but mayonnaise. It claims that mayonnaise enhances the flavor of leftover turkey, making it desirable for sandwiches or salads.
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Mayonnaise vs. Mayonesa: The author introduces the concept of "mayonesa," highlighting three un-American alternatives to Hellmann's. These are McCormick's Mayonesa con Jugo de Limones from Mexico, Kewpie Mayonnaise from Tokyo, and Maille Dijon Mayonnaise from the famous French mustard company.
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McCormick's Mayonesa con Jugo de Limones: Described as imported from Mexico, this mayonesa is noted for its unique qualities. It is denser and more luxurious than American mayonnaise, resembling Latin American crema. Despite the promise of citrusy flavor, it is more like a thick, tangy cream that complements spicy food. The author suggests it could be improved with the addition of chopped jalapenos.
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Kewpie Mayonnaise: Originating from Tokyo, Kewpie Mayonnaise is praised for its intense taste, balancing richness, eggy texture, sharpness, and vinegary notes. The packaging is mentioned as unique, resembling the Hello Kitty of mayonnaise. While meant for sushi, it is recommended for turkey and even French fries.
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Maille Dijon Mayonnaise: Produced by the renowned French mustard company Maille, this product is marketed as a dipping sauce but is suggested for use as a spread on a baguette. It has a faint but lingering heat and is described as more mustard than mayonnaise. The article suggests that a similar effect could be achieved by mixing Maille's Dijon mustard into Hellmann's mayonnaise.
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Pricing and Availability: The article provides information on the pricing and availability of the mentioned mayonesa alternatives. Prices and locations for McCormick's Mayonesa, Kewpie Mayonnaise, and Maille Dijon Mayonnaise are mentioned, offering readers insights into where they can find these products.
In summary, the article explores the diverse world of mayonnaise, introducing alternative options that go beyond the conventional American choices. The author encourages readers to consider these international variations for a unique and flavorful experience, especially during the Thanksgiving season.
