I was making this jalapeño corn and cheese dip for a friends vacation, and it was coming together well, but it broke and now looks like a crime scene.
It is a mix of mayo, sour cream, full fat cream cheese, and Monterey Jack. Plus less than authentic Hatfield chorizo sausage, scallion, garlic, jalapeño, and canned green chilies.
I should have drained more of the sausage grease, but I also think the mix broke from heating too long. I also should have used block cheese but it wasn’t in the fridge.
I am going to reheat in a crock pot.
Is there anything I can do to re-emulsify this dip when I reheat it?
I have corn starch, and xanthan gum, but unfortunately no sodium citrate which I read could potentially fix this.
Thanks
by Freefall_Doug
24 Comments
Bro what.
Acids can work to help save broken cheese sauces. You can try citrus juice or a splash of vinegar. Maybe do a little test mix on the side first to see if you like the flavor and how it comes together.
Blender has saved many a sauce for me.
Could probably just heat and stir.
Blender could help you
A blender and some mustard.
I would look up Adam ragusea’s Homemade sodium citrate. It uses citric acid and baking soda (not sure if you have those on hand but I figured I’d offer)
Honestly, just take a stick blender to it and that might be enough to emulsify it.
Squeeze lemon juice into it and with a stick blender right at the bottom whip it up, it should bring it all together nicely
Buy a new one
Do you have a immersion blender?
Sodium citrate will fix it. Buy it on Amazon.
Stir more!
Mixing in Velveeta or American cheese and reheat.
One egg yolk or some mayo in a bowl. Mix inn the broken dip mix little by little. The egg yolk or mayo (made of egg yolk andd oil) will bind it together. One egg yolk can bind 2dl oil. I dont know the US customary units words. Good luck 🙂
I have no clue what’s going on here but leave it like this and tell them it’s very exotic
Try to reduce the oil, then use a blender, mustard and almond flour
Sodium citrate will likely work. It emulsifies American cheese. You might even be able to add some American cheese to help re-emulsify too.
Gentle heat, egg yolk, immersion blender…
Yes throw it in the bin
What you need to do is get more cheese, some olive oil, some pickled onions or gherkins, perhaps continental meats, and some grapes and wine, red works but a cold white is better, then spread the food out on a wooden board and pour the wine. Then throw your mouldy ass cheese juice in a bin and eat the food you just prepared.
Let it settle, and drain off some of the oil now, then mix it. Might keep it from separating again
A blender should do the trick
Blender or immersion blender should fix that right up. Also a tsp of sodium citrate when making cheese sauce will bind th fats and liquids so it stays together like American cheese or queso in a jar