this post was submitted on 06 May 2025
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There are so many awesome fancy mustards out there, but if I want the ballpark standard yellow mustard, I usually just go for French’s. It’s the same principle with ketchup. When I want ketchup I just want Heinz. If I go to a restaurant and they are all proud of their “house made” ketchup, it is probably going to be too sweet or tomatoy or whatever. Just give me what I grew up with and don’t mess with it.
That said my wife has been making mustard at home recently and it is amazing. It’s not yellow mustard but a tangy grainy mustard that is great.
Most restaurants make their ketchup with canned tomato puree. You can’t start there and expect to get a prizewinning sauce. Equally, I can’t get behind any store shelf bottles of ketchup. They all have this metallic taste to them. It’s just funny how universally picky people are about their tomato sauces, myself included.