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Author Topic: Baconnaise - for foods sake  (Read 5416 times)

Offline maddy

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Baconnaise - for foods sake
« on: February 11, 2012, 10:22:13 am »
Um.....not sure what I did, but ended up with speck fat soup...LOL



Just wondering if it's salvageable?.....I was really wanting this for tomorrow nights wedges  :P
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Offline judydawn

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Re: Baconnaise - for foods sake
« Reply #1 on: February 11, 2012, 10:28:14 am »
You sure do need Tenina's help with this one maddy  ;) 
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Judy from North Haven, South Australia

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Offline Tenina

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Re: Baconnaise - for foods sake
« Reply #2 on: February 11, 2012, 10:29:56 am »
YIKES…ok, start the whole mayo thing again, and then use the failed batch in place of the fat…you can do it…make sure the ™ bowl is cold and that all ingredients are cool…

Good luck!
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Offline maddy

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Re: Baconnaise - for foods sake
« Reply #3 on: February 11, 2012, 10:35:06 am »
Will do, thanks T.
I must confess that mayo is not my strength at all.....Obviously  :P LOL
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Offline faffa_70

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Re: Baconnaise - for foods sake
« Reply #4 on: February 11, 2012, 01:04:22 pm »
... and patience Maddy!! Slowly slowly add it in.

Once you master mayos you will love it  :)
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Offline CreamPuff63

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Re: Baconnaise - for foods sake
« Reply #5 on: February 11, 2012, 01:45:15 pm »
...or get to love speck fat soup  ;D ;D ;D
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Non Consultant from Perth, Western Australia

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Re: Baconnaise - for foods sake
« Reply #6 on: February 12, 2012, 12:54:30 am »
I've just replied to this in the 'what are you cooking today' thread - I feel you pain Maddy  ;)
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Offline LeeJ

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Re: Baconnaise - for foods sake
« Reply #7 on: February 12, 2012, 03:34:28 am »
bwahahahaha!
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Offline Tenina

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Re: Baconnaise - for foods sake
« Reply #8 on: February 13, 2012, 01:13:15 pm »
OK girls…how did it go?

SLOWLY is the key for adding the oil/bacon fat…vinegar is the key to getting the egg yolk to do its thing (not lemon juice, which you can add for flavour, but cannot be relied on for correct acidity!)

Please tell me you can do it…you CAN!
 :P :P
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