this post was submitted on 06 May 2025
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Are mustards in America classified by their colour instead of French, Dijon, English, Blow-Off-The-Top-Of-Your-Head, etc?
They're labeled by type; one of those types happens to just be called "yellow." It's smooth and vinegary. Good on hot dogs and burgers.
Lies. The only reason I keep it around is to placate my friends and family who are afraid of real mustards.
No, yellow mustard is the cheap standard stuff. The rest exist in NA too.
Not american, but in america I'm pretty sure mustard is just yellow dye.
There are zero artificial ingredients in yellow mustards.
All the color is from tumeric.
huh, thats surprising.
Heh heh, Americans will finish posting their “British food” memes and then go back to squirting flavourless yellow paste onto a bag of par-boiled ground pigdick.
It's clearly rated according to fluorescense.
Naming them by the country of origin is almost equally odd to me. You literally mentioned Dijon, which is also French. So wtf is French mustard supposed to mean. There's probably dozens or hundreds of French mustards.
To make it worse the UK has a weird "French" mustard which has nothing to do with France, its this darker, sweeter, less spicy mustard that Colman's invented and no longer make but you can still find own brand ones in the supermarket. Actual French mustards are referred to by name.
English mustard is a thing though.
On America we refer to all of those as "fancy mustard". This yellow abomination is the default.
Yellow mustard is another name for American mustard