Summer may be half over, but our love of putting condiments on foods extends year-round. And that particularly goes for mustard, second only to ketchup in our book (we will happily debate you on this, so long as you don’t even think about saying you prefer relish).
But as lovers of all things dipping sauce, we’ve naturally got a few questions. Like, does mustard need to be refrigerated? (For that matter, does ketchup need to be refrigerated?) And is it safe to eat at room temperature—or, dare we say, after sitting in the hot sun all day at a BBQ?
We did some digging and, like most of life’s important questions, the answer is: It’s complicated.