Yes to horseradish on potatoes 
Also on a Beef on Weck. What the heck is a Beef on Weck, you may ask?
Oh, and just to stay on topic, I’ll mention French’s mustard lid. French’s mustard lid.
8 Likes
My mind went immediately to https://en.wikipedia.org/wiki/Weck_jar , which is even more OT.
Although, to bring it back, friends brought French’s mustard to our Independence Day party so I had the opportunity today to check it out, and yes indeedy, you can click the lid to stay open.
5 Likes
Reminds me when my dad bought some sort of car (likely a Ford, as he worked there for ~5 years). The filler cap was located above the rear bumper, level with the brake/turn lights, in the center. Right below the trunk key hole. It was under a plastic cover that was similar as the fascia running across the back below the trunk lid. Hinged to open up or down, I forget which.
Was easy to see once you knew. But confused a few gas station attendants.
Yes, I’m that old.
3 Likes
Thanks! It’s on my wish list.
Ah-ha! And here is where some of us apply the aforementioned Weber’s.
1 Like
I don’t have this problem with mustard, but somebody please CC: Valentina Salsa Picante.
1 Like
I like to put mustard on my fries instead of ketchup. I’m sure that makes me some sort of heretic, but don’t knock it til you’ve tried it.
3 Likes
Well, frankly, anything’s better than sickly sweet ketchup, when it comes to chips (a.k.a. fries).
With fish and chips - salt and vinegar. With anything else - potentially mayo. On their own - either according to mood and circumstance. Might try a nice brown mild French mustard on chips, but not a yellow strong one (which, TBH, I would never eat at all, by choice - French of assorted types, every time, given a choice).
2 Likes
Why not both?
6 Likes
Tartar sauce. It’s supposed to be for the fish, but I’d rather eat the fish plain and use up all my tartar sauce on the fries/chips.
3 Likes
Yeah - but I get that. But I never really like tartare sauce on chips and usually prefer lemon juice on battered fish these days, but a good (which is rare) tartare sauce can liven up any fish.
No doubt someone will be along soon to tell us that mustard is best for battered fish. 
4 Likes
That looks amazing… I want to put it on all my sandwiches AND dip my fries in it.
4 Likes
‘Tewkesbury mustard’ also has horseradish in.
2 Likes
I cut it 50-50 with mayo for fries. 
2 Likes
It would have opened up, not down.
1 Like
Well, 2 of the first 4 ingredients in French’s yellow mustard are vinegar and salt, the other 2 being water and mustard seed.
2 Likes
Same is true (2 of 1st four) for Heinz tomato ketchup. And it’s 2 of the first 5 in their mint sauce. Pretty much any savoury sauce, in all likelihood, is going to have vinegar and salt in there.
Your ‘mustard on chips’ habit is heretical and you need to stop clutching at straws to try to persuade us it’s all ok really.
You forgot to say malt vinegar, but you’re right in the general sense, so I’ll allow it.
1 Like
Correction accepted because otherwise someone might think I meant “non-brewed condiment” (the fake vinegar found in many UK fish and chip shops)
2 Likes
I don’t know if that exists in Canada. I’ve never seen it. The lower-end fish and chip shops here just have a sprinkler of the clear industrial-byproduct dilute acetic acid.
(Also not encountered in Canada: people thinking that “source” is an inadvertent pun on “sauce”.) 
