Truly a nice recipe Chris, one I would like to keep.
I was reading an article on-line about emulsifiers ( I noticed the application of mustard) and this is what it said :
"The only other emulsifying agent that is widely used in the
professional kitchen is mustard. Mustard stabilizes a sauce much the
same way that starches do, by intervening between droplets which are
trying to cohere together and separate from the emulsion.
Additionally, mustard seeds release a gentle gum, or gelling agent,
when wetted.
Prepared mustards are also used as emulsifiers, to good effect. Not
only do they have the same properties as the freshly-ground seeds,
they also themselves are generally manufactured with emulsifying
agents to stabilize them, hence the prevalance of mustard as an
ingredient in mayonnnaise.
Mustard, whether dry or prepared, is readily available to the
commercial kitchen and is inexpensive. It makes a long-lasting,
stable emulsion, which is a good thing. It also, however, has a
potent and pungent flavour which is not always desirable in the end
product. It is, therefore, a popular and useful ingredient, though of
limited versatility."
Bread included as a thickener .
Source:
http://answers.google.com/answers/threadview/id/588429.html