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.