"Mayonnaise is something of a background character in the world of condiments: Found almost everywhere and appreciated for its versatility, but not really a standout. However, that changes when you kick it up with other ingredients to enhance its best qualities while adding a little extra flavor. One underrated way to upgrade store-bought mayo is to add a splash of soy sauce."
"There are a lot of reasons why mayonnaise is a controversial condiment, but many haters simply find it too bland. Mixing in soy sauce adds a boost of umami, elevating mayo to a delicious dip, finishing drizzle on meats or salads, and more. The eggy richness of mayo also rounds out stronger, saltier soy sauces, so if you pick up a bottle that's a bit potent for your tastes, this condiment mashup can help you out."
"Soy sauce would pair particularly well with Japanese Kewpie Mayo, which is different because it contains extra egg yolks, plus a unique mix of vinegar and flavorings. Mix a small bowl of Kewpie with one or two tablespoons of soy sauce and a squeeze of lemon juice, and you have an unconventional aioli, perfect for smearing on sandwiches or dipping into with fries, chips, and veggies."
Mayonnaise's mild, eggy richness can seem bland on its own, but adding soy sauce boosts umami and saltiness to create versatile condiments. Combined with mayo, soy yields a dip, finishing drizzle, or marinade and rub for meats; mayo's fat and protein promote a browned crust while soy intensifies savory notes. Japanese Kewpie Mayo, richer from extra egg yolks and distinctive vinegars, pairs especially well; mixing one or two tablespoons of soy sauce with Kewpie and a squeeze of lemon makes an unconventional aioli ideal for sandwiches, fries, chips, and vegetables. Different soy styles suit poultry, fish, or beef.
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