Okay, I’m skipping the ‘Background’ because I am a dummy.
-_- I spent awhile researching/writing a
background…but for the wrong product. So
I’m going straight to the review. I need
more sleep (but who doesn't?).
Kraft Sandwich Shop Horseradish-Dijon Mayonnaise:
Serving Size: 1 tbsp (15g)
Servings Per Container: 24
Calories from Fat: 24
Total Fat: 3.5g
Saturated Fat: 0.5g
Trans Fat: 0g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 1g
Total Carbohydrate: 2g
Dietary Fiber: 0g
Vitamin A: 0%
Vitamin C: 0%
Ingredients: Water, Soybean Oil, Vinegar, Modified Food Starch*, Mustard (Water, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tataric Acid, Sugar, Spice), Sugar, Horseradish, Maltodextrin*, Contains Less than 2% of Eggs, Salt, Enzyme Modified Egg Yolk*, Mustard Flour, Lactic Acid*, Garlic, Potassium Sorbate*, and Calcium Disodium EDTA as Preservatives, Phosphoric Acid, Dried Onions, Natural Flavor, Dried Garlic, Beta Carotene* (color). *Ingredients Not Normally Found in Mayonnaise
(Yes, these starred items are actually on the label and it does say that. I’m not 100% certain, but my best guess is they’re doing this because they’re advertising/selling this product as a ‘mayonnaise’, but the ingredients do not meet the ‘standard identity’ of mayonnaise. It’s one of those ‘it is but isn’t’ cases, if that makes any sense. If you have any questions, just ask and I'll try to answer them as best I can...)
Appearance: An off-white viscous spread (think of a thick pudding) with lots of dark mustard seeds throughout. Compared to normal mayonnaise it’s a bit thinner, smoother, and has less sheen.
eggy, and while you get a good whiff of horseradish and Dijon
mustard (more horseradish than Dijon),
it isn’t overpowering. It may burn your
nostrils a bit if you’re sensitive to horseradish.
Taste: A mild taste at first that’s typical of regular mayonnaise – salty, eggy, tangy, but with a distinct sweet note. The burn sets in a few seconds later, but its far more horseradish than it is Dijon – about 90% to 10%. Dijon mustard is (for me) pungent, astringent, acidic, has a wine note, and at times has a slight ‘dill’ flavor to it. This mayonnaise, though it claims to have ‘Grey Poupon’ in it (well excuse me for choosing Silver Spring!), hardly has any of those characteristics. Instead, I only get a distinct horseradish ‘burn’, with maybe a mild mustard hint towards the end.
But who eats a spread just as is (well, besides me)? I decided to try it on a couple sandwiches – a veggie sandwich with eggplant, tomato, green onion, basil, and white cheese and on an egg salad sandwich. Both sandwiches were made with multi-grain bread.
(Sorry, I’m not a fan of lunch meat and don’t usually have it in my fridge.)
Veggie Sandwich: Completely overpowered all the veggies, and even the cheese! The horseradish became very strong after a few bites. Then again, eggplant isn’t exactly one of the more ‘flavorful’ veggies.
Egg Salad Sandwich: Again, the horseradish flavor/heat pretty much masked any egg flavor. However, I found myself putting a lot of the spread on the eggs – it just didn’t seem to have the same texture (‘spread’ or ‘creaminess’) that normal mayonnaise often gives hard-boiled eggs. As a result, the horseradish burn got to be pretty high as well. Strangely enough, I tried this again the next day and while the burn was still noticeable, it took longer to build.
Overall: If you want to try it but find the horseradish too much, you could always cut the spread with regular mayonnaise or Dijon mustard, plus the benefit of added flavor and texture. Personally, I’ll stick with my own mayo/horseradish/Dijon mustard combination when using condiments.
Next week, I'll hopefully be able to squeeze in three more reviews, with pictures! *crosses fingers*