Where’s the option between “always/the only way” and “never/not considered before”?
It’s not the only choice but it’s also not some weirdness. You’d add sauerkraut, right? Small hop to coleslaw. Which is often made with a mayo salad dressing.
I’d rather go with a tartare sauce over straight mayo, much in the same way I’ll generally go salsa over ketchup. But, in both cases, it’s kinda “this but add something interesting/spicy and crispy into it”.
(Unlike my above comment about mayo in general, I recognise that hardly anyone else sees this as a natural/general substitution and that salsa & tartare sauce mix to dip your chips in is not a common thing - you’re all missing out!)
There’s a local chain where I live that sells hot dogs topped with Japanese food. Their most popular item is a hot dog with teriyaki sauce, dried seaweed and mayo.
If you can trick me with some concoction that is only part mayo then I’ll give you a bit of a glare, finish my hot dog, and be on my way. You’ve japed me thoroughly.
If you just slather that dog in straight up mayonnaise, then that’s mayonasty and I will be having none of it.
I’m down with fry sauce and sriracha mayo though. Might as well be entirely different condiments as far as I’m concerned.
I used to be strictly mustard only when it came to hot dogs, but last time I was in Toronto I got to try a hot dog with kimchi on it, and now that’s all I can think about.
These days I rarely eat mayonnaise straight up but, the pink fry sauce that’s basically just ketchup and mayo mixed with a few extra spices, I’ll put that on just about anything.