French’s Settles the Question: Where's the Best Place to Store Mustard?

When you get home from the store, you likely place unopened condiments in the pantry. But once opened, where do they belong? We've covered everything from ketchup to soy sauce to hot sauce, and even coffee grounds—but what about mustard?

We consulted with experts to uncover the best way to store both store-bought and homemade mustard. But before we get into the storage debate, let's explore the history of this beloved condiment.

How Long Has Mustard Been Around?

Today, we enjoy a wide variety of mustards—from classic yellow to Dijon, honey, whole grain, and spicy varieties. But surprisingly, mustard's roots stretch back as far as 3000 B.C.E., mentioned in ancient Indian and Sumerian texts. It was also popular in ancient Rome and Greece, and even used medicinally by Hippocrates and other early physicians.

Fast forward a few thousand years, and the beloved classic yellow mustard we know today, found at barbecues, on soft pretzels, and even paired with French fries, became popular in the U.S. in the 1900s. Brothers George and Francis French introduced their iconic French’s Classic Yellow Mustard at the 1904 St. Louis World’s Fair, where it was first served on hot dogs—a tradition that continues today. By the 20th century, mustard had even become the most traded spice by volume worldwide.

What Is Mustard?

Although the FDA doesn’t have a specific standard for prepared mustard, it supports the ingredient definitions established in 1923, with some minor updates in the 1930s. The FDA defines prepared mustard as "a paste made from a blend of ground mustard seed, mustard flour, and/or mustard cake, with salt, vinegar, and optionally sugar, dextrose, spices, or other seasonings."

If you take a look at the ingredients on the back of French’s Classic Yellow Mustard, you’ll see these exact components: distilled vinegar, water, grade 1 mustard seed, salt, turmeric, paprika, spices, natural flavors, and garlic powder.

Where to Store Mustard

To get the final word on where to store mustard after opening, we turned to Kevan Vetter, Senior Director of Culinary and Executive Chef at McCormick & Company, Inc.

For those who prefer not to use cold mustard on hot foods like hamburgers and hot dogs, Vetter suggests a simple solution: refrigerate your mustard and let it come to room temperature before serving for optimal taste.

So there you have it—the experts agree, mustard belongs in the fridge. Make some space!