Storing condiments

[Margaret Pilgrim]

No.    I use Amora,  Maille and Edmond Fallot.    IMHO, Amora has among the best flavor.   All of these brands hold up well over time, assuming refrigeration and non-contamination.

Fallot's Walnut mustard is a lovely accent.   

Edited April 6 by Margaret Pilgrim (log)

[weinoo]

16 minutes ago, rotuts said:

interesting idea.

 

has anyone tried both the Amora and Tj's Dijon , freshly opened  , side by side ?

 

Only one way to find out!

[Margaret Pilgrim]

5 hours ago, weinoo said:

 

Yeah, it's great for a French-style salad dressing...it really helps with the emulsification; I usually make salad dressing by the cup, and keep that in the fridge. It generally gets used up in a week.  It's also good in pan sauces, potato/egg salads, and those other French salads I like to make, whether with carrots or celeriac.

 

 

Jacques offers a shortcut.

[weinoo]

1 hour ago, Margaret Pilgrim said:

Jacques offers a shortcut.

 

I think he copied that from me.

[dscheidt]

On 4/5/2025 at 3:33 PM, weinoo said:

Everyone who has mustard older than a year-old in your fridge; you're just not using it enough.  I must go through 6 -  8 jars of mustard a year (Dijon-style unseeded, Dijon country-style with seeds,  German mustard, NY Deli-style, etc.).

We go through a lot of mustard, but we spread it out over several different sorts, so some of the specialty stuff hangs around for a while.