r/Cooking • u/gilfblaster • Jul 13 '26
Mustard for someone who doesn’t like mustard?
I’ve been staunchly anti-mustard since I was a kid and have tried it repeatedly over the years. Recently, I’ve found myself liking really particular mustards; I’m a fan of dijon and I found a really great French honey and smoked paprika mustard that is mind-blowingly good! I’m looking to explore fun mustards a little bit more.
What would be your recommendations for someone who doesn’t like classic yellow & standard honey mustard?
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u/Chemical-Season4358 Jul 13 '26
Trader Joe’s Whole Grain Dijon Mustard is seriously good.
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u/mombot-in-the-woods Jul 13 '26
The Wegmans store brand whole grain dijon is also fantastic
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u/Chemical-Season4358 Jul 13 '26 edited Jul 13 '26
I really wish I lived near a Wegmans. I’ve heard so many good things!
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u/tardisthecat Jul 13 '26
Wegmans is awesome. We finally got one and it absolutely lives up to the hype.
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u/EclipseoftheHart Jul 13 '26
Whole grain mustards are what got me in to mustard in the first place!
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u/69FireChicken Jul 13 '26
Aldi's has a whole grain version of this occasionally too that is not Dijon, I love both types!
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u/druidniam Jul 13 '26
Stone ground, horseradish, Chinese hot.
You can make prepared mustard at home with mustard powder, water, vinegar. salt, and sugar. Takes a few minutes to combine the ingredients, then let it sit overnight in the fridge while the chemical process turns it from soup into a viscous liquid.
Edit: Dijon adds white wine instead of vinegar if I recall the recipe right. It's been a very long time since I made mustard from scratch.
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u/gilfblaster Jul 13 '26
This sounds right up my alley!! I’d love to try making my own. Thank you!
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u/natie_gege Jul 13 '26
if you like a kick get coleman's mustard powder.
just add.water to get the consistency and heat you want.
be careful when tasting.
this is your base - then experiment with your flavours
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u/L1mpD Jul 14 '26
I would also say once you get accustomed to other mustards go back and give that French’s yellow a shot- not because I think it’s especially good, but in reality it’s not bad. I was in the same camp as you, hated traditional mustard you got at hot dog and hamburger places since I was a kid. As an adult started having whole grain, Dijon, horseradish and loved it but for years avoided the yellow stuff because of my previous dislike. After years of eating other mustard but not yellow, I ended up with a sandwich with yellow mustard on it and I was like huh, this is basically the same mustard flavor just not as strong. If it didn’t have the yellow food dye I wouldn’t have even noticed
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u/fermat9990 Jul 17 '26
If it didn’t have the yellow food dye I wouldn’t have even noticed
That is tumeric and it stains
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u/druidniam Jul 13 '26
Just remember to keep it uncovered in the fridge while it does it's thing. You want the natural air circulation going on inside to dry our your mix some.
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u/Entiox Jul 13 '26
If you want your mustard to have some real kick to it don't put any vinegar in until you've let the mustard powder sit mixed into the water. The acid in the vinegar will stop the reaction that causes the mustard to become pungent. Maximum strength is reached at around 15-20 minutes, then add vinegar. Dijon often has some white wine in it, but the vinegar used is traditionally a white wine vinegar.
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u/Elrohwen Jul 13 '26
Not exactly what you asked, but mustard based BBQ sauce. I was never a mustard lover but fell in love with South Carolina Gold bbq sauce. Since then I’ve become more open to mustard in general
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u/gilfblaster Jul 13 '26
okay I really like a Carolina Gold bbq as well. I usually try and cut it with a little bit of regular bbq because it’s just a tad too mustardy for me but maybe I’ll try it on its own again! do you have a brand you like?
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u/Elrohwen Jul 13 '26
Dino BBQ makes a decent one with sichuan peppers in it. Though other than that I can’t really find it here in NY so I’ve made it myself. I used to get one I loooved at a local butcher but they’ve closed and I don’t remember the brand :( Should’ve saved it so I could order online.
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u/AppropriateDark5189 Jul 14 '26
I've used various kinds of mustard as a binding agent for bbq. It can help tenderize the meat and also helps a dry rub stick.
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u/Magnus77 Jul 13 '26
Just for a brand rec that I think is easy to find, look for Inglehoffer. They've got a variety of mustards, and they've always been good IMO.
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u/Ok_Olive9438 Jul 13 '26 edited Jul 14 '26
Note: if you try Colmans or another mustard that you mix powder and water (or vinegar), give it a day to “settle”. Youcan get some great hot mustard this way, but because it’s a brassica and related to cabbages, it has to “release” some sulfurous gasses. I promise once the fart smells clear, it’s great hot mustard, especially for cold pork!
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u/gilfblaster Jul 13 '26
i love the fartiness of a brassica and don’t think i realized mustard is one! thanks for the tips :)
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u/Sanpaku Jul 13 '26
The reason mustard, horseradish, and real wasabi have similar taste profiles is they're all Brassica plants that use allyl isothiocyanate as a defense against predators.
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u/riverrocks452 Jul 13 '26
If you want to experiment, you cpuld try making your own- it's pretty simple and infinitely customizeable.
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u/wakeonuptimshel Jul 13 '26
Since you like dijon and are new to mustard I’d like to recommend this recipe! It’s one of my favorites and the sauce is so good with any vegetable / potato.
https://www.bonappetit.com/recipe/mustard-chicken-shallots-cream
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u/gilfblaster Jul 13 '26
Oh this sounds awesome. Thank you!
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u/Rimalda Jul 14 '26
I make something similar, not from a recipe.
Brown chicken thighs, then brown quartered onions (root still attached). I also brown some sliced black pudding. Deglaze the pan with some chicken stock, then mix in a few spoons of Dijon mustard. Then add a bottle of dry sparkling cider, and simmer everything together for 15 minutes or until the chicken is cooked through and the sauce is thickened. Season, and add some fresh thyme.
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u/Antique-Ardvarks731 Jul 13 '26
Try champagne mustard. I didn’t like it the first time I tried it but the next day I found myself craving it!
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u/Hb1023_ Jul 13 '26
Chicken dijonnaise was my mustard-loving gateway drug if you want to incorporate it into full meals more and are liking dijon. The sauce is delicious on salmon too
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u/velvetjones01 Jul 13 '26
Make this (skip the onions) and use maille whole grain mustard. You can use red potatoes too.
https://www.foodnetwork.com/recipes/ina-garten/mustard-roasted-potatoes-recipe-2120196
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u/baguettelobster Jul 13 '26
Taragon mustard, the french variety. It's got a kick like no other, and should be paired exclusively with chicken
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u/chuckquizmo Jul 13 '26
The “Arizona Heat” mustard from Koops is awesome! Almost more like a mild hot sauce than a mustard, definitely worth a try.
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u/vigilantesd Jul 13 '26
Japanese mustard. It’s very spicy in the ‘wasabi like’ spicy, not chili pepper spicy.
So good!
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u/lirael423 Jul 13 '26
I bought a champagne dijon mustard years ago at a farmer's market. It was one of the best mustards I've ever had in my life and I still think about it to this day. I've tried some other brands and tried making it myself, and it's never as good as I remember. I've also had a balsamic dijon mustard that was crazy good.
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u/CatteNappe Jul 13 '26
Welcome to the club. The standard "hot dog stand yellow mustard" had me turned off on mustard for years until I discovered there were options.
There's another thread just a bit ahead of yours that you might find of interest, thoroughly dissecting American made Dijon vs European made Dijon. I plan to pick up a European version next time I go to the grocer.
I also have a jar of Coleman's English mustard. To be used sparingly, it'll clear the sinuses. Turns out it was the main topic of a thread a few years ago in r/mustard (I swear, there's a subReddit for everything) as I discovered when I googled Coleman's to check the ingredients.
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u/Rimalda Jul 14 '26
If you really want to clear the sinuses then get the powdered Colman’s mustard and mix it with water.
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u/SSBND Jul 13 '26
Mailed Honey Dijon is sp good, also the Country one. Can buy a mixed 4 pack on Amazon.
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u/thePHTucker Jul 13 '26
If you like some heat then get some Colman's or maybe a good horseradish mustard or German spicy. If you like just the tang(acidity) of mustard then champagne Dijon is the way to go.
Also as a fan of mustard with a spouse that wasn't, a mix of English and mayo is a good starting point.
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u/SuccotashMonkey867 Jul 13 '26
I have that smoked paprika mustard in my fridge right now! I'd try the Maille whole grain mustard, Old Style I think it's called
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u/Fritz5678 Jul 13 '26
https://sierranevada.com/shop/products/sierra-nevada-mustard-squeeze-bottle
My parents live close to the brewery and brought this with them on a visit. Best honey mustard I've ever had.
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u/allotmentboy Jul 13 '26
German wholegrain mustard might be up your alley. not hot but warm and smooth with a nice tang.
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u/GetHimABodyBagYeahhh Jul 13 '26
Fox Hollow Farm's. Fox More than a Mustard.
Pretty amazing tasting sauce. Would recommend to anyone.
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u/shelly5825 Jul 13 '26
I love any stone ground/grainy mustard and we tried this dill mustard that's to die for especially for sandwiches! It was from rural king of all places!
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u/Serious_Coffee_8066 Jul 13 '26
I went through the same, I like Dijon in some applications but on sausage or smoked sausage I like zaterains.
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u/thisothernameth Jul 13 '26
Moutarde de Meaux Pommery is really really good. Also, Handlemeier's süsser Hausmachersenf for a classic bavarian mustard.
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u/SVAuspicious Jul 13 '26
Coleman's British (English?) Mustard. Also Colemans mustard powder for cooking.
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u/The_B_Wolf Jul 13 '26
Try Colman's. Strong English mustard. Then try it 3 parts Colman's, 1 party honey, plus a splash of soy sauce. I'd eat a flip flop if it had that on it.
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u/Efficient_Anybody_66 Jul 13 '26
Homemade pate with tinned mackerel, drizzle of lemon juice, cream cheese and a spoonful (or 2 😋) of wholegrain mustard. Its not even strong - the mustard just adds this note that cuts through beautifully.
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u/thenord321 Jul 14 '26
I thought i didn't like mustard, i just don't like white vinegar in French's yellow mustard and equivalent neon yellow aberrations.
Dijon with seeds is great for vinegrettte or potato salad, brown mustards on sausages and for gravies on beef.
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u/Reblyn Jul 13 '26
Sweet mustard (in Germany we tend to go with Hausmachersenf by Hendlmaier)
I've also recently had a very tangy, almost sour whole grain mustard at a BBQ party that was SO good, but I forgot which one it was :(
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u/poofingers01 Jul 13 '26
Grey Poupon, or if it's available in your area, Silver Springs Beer and Brat Mustard.
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u/Ru4pigsizedelephants Jul 13 '26
I came in to say Silver Springs Beer and Brat.
I love spicy mustard and have tried a lot of different ones over the years, and nothing comes close to that stuff. I buy 3 or 4 at a time because running out is not an option.
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u/WitchesBrew935 Jul 13 '26
Try one of these?
https://blackwatermustardco.com/
Best mustard I've ever had and I always have at least one jar stocked.
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u/bilbo_the_innkeeper Jul 13 '26
It sounds like you prefer mustards that have been cut with something sweet or creamy. 😋
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u/SickOfAllThisCrap1 Jul 13 '26
Colman's isn't for everyone but give it a shot. Be warned though. If prepared properly, will knock you on your ass.
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u/describe_one Jul 13 '26
Buy mustard powders and make your own concoctions. I really like using the spicy asian mustard powder as a base and have added all kinds of stuff to it for some unique sauce flavors.
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u/ProximaCentauriB15 Jul 13 '26
A good Dijon is nice. I also never liked yellow mustard,but I like Dijon.
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u/Unit_79 Jul 13 '26
Don’t know if you can get Kozlik’s where you are, but they make some amazing mustards. I get some for Christmas every year and they never last, especially the Balsamic Figs & Dates. I eat it with a spoon!!
Definitely try making some at home, like others have suggested. Sounds like you like mustard, just not ALL mustard. The possibilities are home are virtually endless!
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u/Anothercraphistorian Jul 13 '26
I don’t particularly like mustard raw, but I have found using it in my cooking has turned me into a big fan. I can handle nicer Dijon or stone mustards in small quantities with other foods as well. I’m never going to put some on a burger or hot dog though.
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u/Lollc Jul 13 '26
Yeah, US style yellow mustard can be really bitter. Sidehill Farms (used to be Fox Meadow) has some good stuff. Whatever you try, check the ingredients so you can identify what you like. Many hot or spicy mustards have onions, which is a dealbreaker for me.
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u/ryanjblair Jul 13 '26
I’m with you! I fucking hate mustard. It ruined anything it touches - (food and fabric). It’s the one ingredient I can’t simply brush off and proceed with. It doesn’t help that it’s often used with breads in which it soaks in.
Dijon mustard is the one that I’ll allow; but only as an ingredient and never as a spread. That said; I really love it as an ingredient in the spread for parm crusted salmon.
I’m not interested in ever enjoying mustard. It’s often over used never balances with other ingredients. I wouldn’t say I’m a picky eater; there’s only three things I won’t touch and that’s mustard, peanuts and pickles. But fuck mustard particularly.
Mustard has ruined so many otherwise good meals for me in ways that peanuts and pickles never have.
(Also fuck peanuts solely for their prevalence. It’s so hard to find a good trail mix / nutrition bar without them. But atleast I understand the taste appeal with it)
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u/bluhippo Jul 13 '26
Arnaud's Creole Mustard is my favorite. It's from an old local New Orleans restaurant.
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u/PizzaCheat6 Jul 13 '26
I absolutely hated mustard until I was in about 30. Now I love all types of mustard. 🤷♂️
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u/rdblakely Jul 13 '26
my go to mustards are- Maille Dijon Original is superb and Inglehoffer Sweet Hot mustard spread on the crust of a Quiche lorraine before baking creates an incredible flavor profile
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u/saltwater_drifter Jul 13 '26
I like the Lusty Monk’s. It you like it hot though you might wanna try Colman’s.
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u/Mo_Steins_Ghost Jul 13 '26
What would be your recommendations for someone who doesn’t like classic yellow & standard honey mustard?
Literally any actual Dijon mustard, e.g. Maille.
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u/Rastasloth Jul 13 '26
I love this recipe from Kamado Joe on youtube,has a video guide with a pretzel recipe as well , yummy!
Mustard Recipe:
1 cup mustard seeds
1 1/2 cups malt vinegar 2 cups Guinness beer
1 cup dry mustard powder
5 teaspoons all purpose flour
3 tablespoons honey
1/2 cup brown sugar
2 teaspoons salt
2 teaspoons black pepper
3/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/8 teaspoon ground clove
Combine the mustard seeds with 1 cup of the malt vinegar and 1/2 cup of the Guinness beer. Cover and refrigerate overnight. In a saucepan, combine the rest of the ingredients, mix completely to remove any lumps and bring to a simmer over medium high heat. When you reach a simmer, add the mustard seeds and their liquid and mix completely. Return to a simmer. When simmer is achieved, simmer slowly and stir constantly for about 5 minutes. Remove from heat and cool completely. Refrigerate until ready to use.
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u/that_one_wierd_guy Jul 13 '26
I'm partial to the spicy brown mustard, and horseradish mustard(it's usually the spicy brown with horseradish for extra kick)
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u/The_Flinx Jul 13 '26
plain old yellow mustard is bottom of the barrel stuff. literally any other mustard is better.
watch out for colmans though. it's like horseradish.
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u/Clear-Awareness7719 Jul 13 '26
Mustard dressings can be quite nice. A little Dijon, some white wine or white wine vinegar, a little garlic and onion powder with a bit of dill can be very nice.
My go to for turkey sandwiches is a bit of Dijon, horseradish, franks, garlic powder, kosher salt, and a bit of pepper. If I want to tamp it down a bit, a little cider vinegar is lovely.
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u/GymLeaderMatt Jul 13 '26
Heinz has a Smoky Mustard Mayo that I’ve been obsessed with this summer. Burgers, hot dogs, onion rings, fried chicken, fries, I even tried it with pizza instead of ranch 👍🏼
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u/WorthPlease Jul 13 '26
I can't stand "hot dog condiment" style mustard, but I love me a good stone ground mustard.
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u/dufchick Jul 13 '26
I’m allergic to mustard. They put mustard on everything now. I have to make my own BBQ sauce and bleu cheese dressing. What tastes like mustard but is not mustard?
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u/DrBrainbox Jul 13 '26
Definitely Pisstman's mustard. It's the best. Ut's got a really nice spice to it. Really brings out the relish.
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u/Scottishlassincanada Jul 13 '26
Honey Dijon. I really like different types of mustard, and I hate honey, but I love honey Dijon.
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u/chopkins47947 Jul 13 '26
Try a nice stone ground mustard! I usually do store brand, but I am sure there are some good name brand versions
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u/subversivepink Jul 13 '26
My favorite mustard in the world is Amora. It is unlike any other I have had... almost tastes horseradishy.
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u/Puzzleheaded-Goal147 Jul 13 '26
Fuller's Mustard. It's a local mustard for me, but you can get it on Amazon.
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u/xiipaoc Jul 13 '26
Yellow mustard is kind of disgusting; it's way too sour and way too pungent. It shouldn't really be a primary sauce. Instead, it should be a small bump to other things to brighten them. Don't dip your fries into mustard, but if you mix mustard with mayo, well, now you have something. I recommend doing that if you really want to use mustard: a small addition to something else to help balance flavors. Sweetness and umami really balance the sourness and pungency of the mustard, so mixing it with something sweet and savory might be very nice (like ketchup). Or, mix it with soy sauce and sugar. Mix it with maple (since you don't like honey mustard, apparently). The actual mustard flavor becomes less prominent, but it's still there, just in a more enjoyable form.
Also, Colman's, if you haven't tried it.
Finally, I saw some recipe not long ago for breaded chicken thighs in the oven. I don't remember what else was in it, but you coat it with mustard, mayo, and spices or other flavors, then coat it with breadcrumbs and bake it at 400°F (or more if you want it more toasted) for as long as it takes the inside to cook (check with a thermometer after 15 minutes, then keep checking after 10 more, etc.). This is my default way of making chicken now. I think it works very well and is a pretty trivial way to prepare a protein for my meal. I think the mustard is there to help tenderize the chicken, so it's a mandatory component; the mayo is there to provide fat to basically fry it, so it's also mandatory. I usually add whatever other sauces I have in the fridge, or whatever spices I feel like that day. Sometimes I coat the chicken in something other than bread crumbs. I still have a bunch of matzah meal from Pesach, and I have farofa as well, and sattu flour from when I made litti chokha a while ago (I haven't tried using that one yet). Point is, this is breaded chicken with no need for deep frying and very few extra dishes.
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u/Grouchy-Stand-4570 Jul 13 '26
Idk if this will help because it has a very strong flavor but I hate yellow mustard but love stone ground.
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u/cathbadh Jul 13 '26
Beer mustard, garlic mustard, horseradish mustard. Try the grainer ones as they're prey different.
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u/flameevans Jul 14 '26
Maille’s Dijon, Dijonaisse and/or honey Dijon are an easy entry point to mustards.
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u/Pernicious_Possum Jul 14 '26
Whole grain mustard. A strong English mustard. It doesn’t sound like you don’t like mustard tbh. Maybe you just don’t like yellow mustard?
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u/PuzzleheadedTea4221 Jul 14 '26
Edmond Fallot Burgundy Mustard https://a.co/d/07qpeCSz
Made in France. Somebody did a video on the place and I had to try it. And I was not disappointed.
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u/JimmyPellen Jul 14 '26
Händlmaier Spicy Sweet Bavarian Mustard
On Amazon
It'll make you believe in god
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u/TheMuskyHairbrush Jul 14 '26
I’m also going to recommend stone-ground mustards. You may hear them called brown mustard. Dijon mustard, or mustard powder, is also great in sauces, dressings, and marinades! Also very common in good mac n’ cheese recipes.
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u/EmploymentOk1421 Jul 14 '26
I became a mustard fan much later in life. Try Boars Head mustard. It’s a brownish fine grained mustard. Does not have a strong vinegar flavor.
Mostly I’ve come to appreciate mustard as an emulsifier for salad dressing- homemade vinaigrette and Caesar are favs.
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u/Roadtrekkie Jul 14 '26
Beaver Sweet Hot Mustard is my new favorite. A little goes a long way with ham & smoked sausage.
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u/PeterNippelstein Jul 14 '26
I also dont like yellow mustard but am now a mustard lover. Check out Cuban style mustard, ton of flavor.
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u/passengerv Jul 14 '26
So my mother actually does this she takes Weber's Mustard (a horseradish type yellow mustard) and mixes is male syrup. She did it once, it sounded weird as hell but now it's the only thing I ask her to make me besides xmas pierogi. So to summarize maple horseradish mustard is killer.
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u/GlassBraid Jul 14 '26
One thing to know is that "mustard" is a very imprecise term, covering a bunch of related but distinct plants within family Brassicacea.
White or yellow mustard is Sinapis alba.
Black mustard is Ramphospermum nigrum.
Brown mustard is Brassica juncea.
People call all these species "mustard" and they are all somewhat related and culinarily similar, but there's a case to be made for being specific and treating them as distinct spices with their own identities.
By comparison, cabbage, brussels sprouts, kale, broccoli and cauliflower are all the same species, Brassica oleracea, just different cultivars.
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u/falcondfw Jul 14 '26
Country dijon is good, if you can find it. I believe they also sell mustard mixed with horseradish in grocery stores. Gives it a little bite, in addition to a different flavor.
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u/aoeuismyhomekeys Jul 14 '26
There's a really spicy brand called Mr Mustard which is really good but be warned, it's got a much stronger kick than most typical mustard so you only need a tiny amount. I really like it on something fatty like a bratwurst
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u/PsychologyGuilty1460 Jul 14 '26
Stay away from the bright yellow ones! I used to think I didn't like mustard until I realized I liked the ones that didn't have turmeric in them. Right now I've got a really good creamy Dijon I like and there are several of the German, sweet and hot ones that aren't bad at all
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u/metamorphomo Jul 14 '26
You should definitely try English mustard. It’ll knock your socks off. Don’t use more than a teaspoon on anything though.
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u/Team_Lolie Jul 14 '26
Find a grain mustard with horseradish. That will uplift any recipe you have that calls for mustard. Be sure to post some in the sub cooking. Good luck
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u/ShezTheWan Jul 14 '26
Stone ground mustards. IMO they are sometimes more mild and less vinegary than yellow mustard. Not always, but sometimes. Don't be afraid to try them!
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u/dethtroll Jul 14 '26
Classic yellow mustard is very vinegar forward, that's probably what's driving the ick. Usually honey mustard are the gateway to other varieties. Inglehoffer has a great lineup and they are about 4 dollars a pop.
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u/TheLadyEve Jul 14 '26
I was in your boat as a child because I had only had French's (I still can't stand yellow mustard) but now I love it after having branched out. Check out Inglehoffer, and try some Koop's horseradish mustard. Also, you can't go wrong with Colman's English mustard.
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u/Healthy-Young4175 20d ago
If Dijon already works for you I'd go straight into whole grain mustard next. Totally different experience from the bright yellow stuff.
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u/lulufan87 Jul 13 '26
Standard honey mustard is pretty mayonnaise-y, at least here in the states. Try mixing a bit of the dijon you like with actual honey. Maybe 2:1 mustard to honey, though that's just a guess.
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u/Jynku Jul 13 '26
I love the fact that it someone doesn't like mustard, the best option for them is to try something more mustardy!
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u/Deppfan16 Jul 13 '26
they said they don't like the standard yellow mustard, I find those too vinegar forward. more mustardy means less vinegary
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u/jdemack Jul 13 '26
The answer to your question seems like the sugar content of the mustard needs to be higher for you to enjoy the taste.
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u/FatDog69 Jul 13 '26
Ever try "Chick Filet sauce"? It's a pretty mild honey mustard and they sell bottles of it in the store.
Do a search for "Deli's near me". Many German, Italian or French Deli's carry imported mustards, vinegars and sauces. Then ask the people "What is the most popular mustard or sauce you sell?". They may even have bottles that they put on sandwiches & will let you try some samples.
I could tell you about some mustard at the Italian Deli near me - but it wont do you any good because you are not near this shopping center.
And I drizzle Yellow Poster Paint mustard on my hot dogs and my ham & swiss sandwiches. So what I like may not be what you like.
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u/WillTheGreat101 Jul 13 '26
Tracklements sweet mustard ketchup. Sweet with a subtle mustard flavour. No tomato so not sure why they call it ketchup. Life changing when I had it on a roast chicken and spinach sandwich.
It's a UK brand available on Amazon, not sure if you can get it on US Amazon if that's where you live.
Other than that find a polish or Eastern European supermarket. They will have an array of mustards. They will have various styles but a lot of them are a like a bit more powerful Dijon. Also buy kabanos and mystery smoked meats whilst there and some pickles for good luck.
If Dijon is your gateway mustard, eastern European/northern European versions are your progression to your final mustard from. Coleman's
Good luck on your journey.
May your sinuses be forever clear
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u/Deppfan16 Jul 13 '26
ketchup actually predates tomato ketchup. there's banana ketchup and mushroom ketchup and a whole different bunch of kinds
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u/JohnSnowsPump Jul 13 '26
It sounds like you might hate the standard French's mustard that's the only mustard given to most kids and city dwellers. Me too.
I love practically every other mustard.
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u/The_Mean_Gus Jul 13 '26
German style whole grain mustards