I always liked mustard but I’ve really grown to dislike ketchup. I just taste sugar now, and I’m not interested in pouring sugar on my burgers or fries
That’s a great idea! But I’ve generally headed the opposite direction: malt vinegar for fries or fried fish, spicy mustard for beef, garlic 🧄 Parmesan or wing sauce for chicken. I tried some HP sauce from England (not bad but similar to A1), curry ketchup from Germany (love the taste but too thin to stick to fries), etc. instead of mayo, either miracle whip or kewpie mayo. Lots of different bbq sauces worldwide: currently working in a variety pack from japan
I’ve grown to like mustard but in low quantities.
I used to scrape it off my burger until I was in my 30s, but now I’ll mix mustard and ketchup for my fries, and use a lot of it for eating smokies.
I always liked mustard but I’ve really grown to dislike ketchup. I just taste sugar now, and I’m not interested in pouring sugar on my burgers or fries
I mix a tiny bit with mayo to bring the sugar down.
That’s a great idea! But I’ve generally headed the opposite direction: malt vinegar for fries or fried fish, spicy mustard for beef, garlic 🧄 Parmesan or wing sauce for chicken. I tried some HP sauce from England (not bad but similar to A1), curry ketchup from Germany (love the taste but too thin to stick to fries), etc. instead of mayo, either miracle whip or kewpie mayo. Lots of different bbq sauces worldwide: currently working in a variety pack from japan