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.

[New Judge]

“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.”

Quite agree, jackdaw. I was trying to be polite! :-)

My opinion of it was not helped when I was given (unasked for) a dollop of the stuff in an otherwise superb beef sandwich I had in a country pub. I was with a few other people so didn’t want to spoil their lunch by sending it back. However, that was the least of their (and my) worries because before we left the pub I was in the kharzi expelling waste from both ends. Not a pretty sight and I’ve never been near the stuff since.

I agree about Coleman’s. I don’t know if you saw cricket commentator Henry “Blowers” Blofeld on Room 101. His pet hate was restaurants that do not serve Coleman’s mustard made from powder. So much was his hatred that he’d taken to keeping a tin of powdered Coleman’s in the glove box of his car and if he learned there was none on offer he would fetch his tin and ask the kitchen to knock him up some!

Went to a local pub (part of a chain, unfortunately) last weekend and they had “Trucklement’s” mustard. Only ever seen it in this chain. Blew my mind!!!

Sorry, Tilly. I digress.

[Tilly2]

Digress away, NJ. That's fine.

I do like Horseradish. I can cope with that.

[Jackdaw33]

Once again I am in full agreement. Mustard powder is the only way. The pre-made jars and tubes are but pale imitations. Whilst I'm on my hobby horse, my other pet hate is brown bread. Can you go into a shop and buy a sandwich made with white bread and no mayonnaise? Can you ***!

[Jackdaw33]

Let's try this. Substitute the asterisks with buggerie (old fashioned spelling)

[Hypognosis]

What is in that yellow hot dog sauce? It's delicious but mustard it is not!
(The product calls itself American Mustard, so most of you will never have tried it, knowingly).

I used to add Colemans to the white sauce for lasagne. Only just enough to turn it cream-coloured and add a detectable tang. I've no idea if the Italian recipe is anything like that but what is the point of layers if one of the sauces is flavourless?

[pastafreak]

There are so many varieties of mustard...why do people get all snobbish about this variety versus that? They are different in flavour and are complex,so marry well with different foods.

http://www.seriouseats.com/2014/05/mustard-manual-guide-different-types-mustard-varieties-dijon-brown-spicy-yellow-hot-whole-grain.html

Oh...and homemade mayonaisse is a world away from anything in a jar.

[Jackdaw33]

I repeat: mayonnaise is Satan's vomit, whether home-made or not. I am, however, partial to a touch of vinaigrette.