or: Tomato sauce and mayonnaise – it’s a match

One of the 974 things I enjoy doing is trying food from all around the world, different cultures and even simply, different families (everyone has a different way to cook spaghetti Bolognese!).

I like the experiment and the opportunity to find different flavours that I wouldn’t have thought to combine. Rarely do I not enjoy these combinations though sometimes I do question them.

One of the combinations that seems quite popular in Mauritius is tomato sauce and mayonnaise. This combination can be found on sandwiches, chips / fries,  burgers, pastas and pretty much anything now that I think about it.

I’m more of an either / or person with this combination and see absolutely no reason to ever put mayonnaise on chips / fries. That for me is about the same as putting pineapple on pizza… I’m guessing it’s equally as contentious.

On sandwiches and burgers, mayonnaise is often used rather than butter or margarine. In this case, it is spread fairly thin. This is one of the things I learnt the hard way as for me, mayonnaise is usually a topping rather than a spread. Making sandwiches for the team at the dive centre one day, I was told by quite a few of them that I’ve spread it too thick. This is not possible with a topping, but it is possible with a butter / margarine replacement as it turns out.

Back to the flavour combination…

Combined with mayonnaise as a spread and tomato sauce as a topping, these are pretty good.

On chips / fries however, I’m yet to be sold.

And of course, there’s also chilli on everything…

 

Thanks to John Spencer Blues Explosion for the title to this post.