Mustard is perhaps one of the oldest condiments in the world.
Like the ancient recipes, nearly every mustard available in stores contains vinegar or wine.
Thats also what makes mustard so shelf-stable and why its typically not sold in the refrigerated section of supermarkets.
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These might cause it to lose flavor faster.
The cold, dark environment will keep freshness at its best, says Aviram.
But not just any place in the fridge will doand its not on the door like many may think.
The rate of oxidation increases as exposure to light and heat increases, says Aviram.
Cool, dark environments slow down oxidation, therefore maintaining freshness, [flavor and color].
This also explains why many mustard products are packaged in thick, opaque plastic bottles.
In other words, it may lose its freshness, flavor and color more quickly.
By the time youll need the mustard, itll be at room temperature.
Did you know Frenchs yellow mustard cap allows you to pull it all the way back until it clicks?
This helps keep the consistency of Frenchs mustard that fans know and love while avoiding those crusty bits.
The end result is the perfect squeeze with the utmost convenience, says Aviram.
Protecting the condition of the cap just got a whole lot more important.
Once opened, keep itinthe fridge to preserve its freshness, flavor and color.
If you prefer room-temp mustard, portion out a small amount in advance.
Gutenberg.org.Project Gutenbergs Cooking and Dining in Imperial Rome, by Apicius.
