Dijonnaise Instead Of Dijon Mustard.

[Tilly2]

In my haste to complete my slow cooker meal, I have inadvertently put a dollop of Dijonnaise in the pot instead of dijon mustard. Consequently, the stock has curdled and looks terrible. Is there any way I can rescue/uncurdle it?

I'm sure it will taste ok but it looks like a pot of creamy scrambled eggs.

[dannyk13]

I believe that Dijonnaise contains cream so it is doubtful you can rescue it.

[New Judge]

And it won't taste anywhere near so nice.

Take the solid contents out of the cooker and rinse them under the tap. Stick them back in the cooker to heat up.

Your error, I'm afraid, was using either of these ingredients. Dijon "mustard" is not worthy of the name. It is a vinegary paste with no particular taste of anything. Dijonaisse seems to me to be something dicovered as the result of an accident. Somebody obviously knocked a pot of Dijon "mustard" into their Mayonnaise and decided to try to sell it instead of throwing it away.

Mayonnaise is OK in small doses on salad (if you'd prefer not to taste your salad, that is).

[MargoTester]

Tilly - google 'how to fix a broken or curdled sauce' there may be something of use there. Sorry I can't do links x

[dannyk13]

taken from Margo's suggested link:-
Once a sauce has curdled, it can be very difficult to return proteins to their original state. And while it’s perfectly safe to eat sauces that have curdled, it’s not especially appetizing

[EcclesCake]

Using a draining spoon remove the meat and veg to a bowl leaving behind the gravy. Whisk the gravy to incorporate the dijonnaise once emulsified return the meat and veg and continue as normal.

[Jackdaw33]

NJ, mayonnaise is OK in small doses? No it isn't, it is the devil's own vomit and should be banished from the face of the earth. I agree with you about Dijon mustard; there is only one mustard and that is Coleman's. Anything else pales into insignificance in comparison.

[Tilly2]

Thank you all. I took everything out and started again. Eccles, I couldn't get the remains to emulsify, it stayed scrambled egg looking. It was easier to ditch it and start again.

I won't do that again!

[Tilly2]

Would it be ok to add a teaspoonful of French mustard? I'm trying to get a bit of piquancy in the dish.

[dannyk13]

Do you have any chilli powder?

[dannyk13]

Or curry powder

[Tilly2]

I do, Danny but I want a mustardy flavour, not a chilli/cury flavour. Thanks anyway.

[dannyk13]

You might get an idea from this:-
http://www.goodtoknow.co.uk/recipes/530907/hot-mustard-spiced-beef

[MargoTester]

I would think the French mustard would be OK, or why not just use the Dijon, making sure you pick up the right jar! :-)

[Jackdaw33]

Tilly, read my lips. Colman's English mustard, nothing else will do.

[Mamyalynne]

I've tried all sorts of mustard , only English Mustard has any taste.

[Tilly2]

That's what I've done, Margot. All is well now........I think.

[Tilly2]

I don't like English Mustard. Far too fiery for me.

[Jackdaw33]

What a wimp!!!☺☺

[Tilly2]

I am. A delicate, little wimp.

[EcclesCake]

For lovers of hot English mustard I recommend Tracklements offering, it is an eyewatering experience!!!