Combining flavours that alone tingle in your mouth is arguably a risky option but the BBQ Mayonnaise sauce is oft the bizarre exception.
Using (you guessed it, Mayonnaise) Barbeque sauce and a dash of lemons it is the simple practice of mixing it all together and hoping for the best.
Apparently, the French (in history, perhaps not the present) use to cover their less than
satisfactory meats in rich, decadent sauces in order to hide the flavour of the meat. But what happens today when the sauce is the showstopper and you have no idea how it shall turn out?
The result of the gravy looking sauce on a dry biscuit had the first flavour melt in my mouth, and in the same vein of jumping into an icy cold pool, the first feeling is refreshing, then it is just cold. The aftertaste of the sauce left more to be desired... that and a glass of water!
The sauce for an amateur cook such as myself was not bad in terms of a starting point but there is no way that it will be flying of the shelves anytime soon!
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