Ketchup & mustard

Ketchup & mustard

‘Brothers in arms

By
From
The Huxtaburger Book
Photographer
Chris Middleton

Ketchup and mustard are as important to a burger as the meat or the bun, in terms of the punchy flavours they add.

At Huxtaburger we think of our burgers as old-school American-style burgers. We use Heinz ketchup and French’s American mustard in ours, as these are classic flavours associated with this type of burger. I guess this is in line with the old grammatically incorrect adage, ‘If it ain’t broke, don’t fix it!’ It’s a reference point, and also has a comfort factor: when people recognise a certain flavour or food, it generally makes them happy and they feel good eating it.

Ketchup originally came from China and was a mix of pickled fish and spices called ke-chiap. The condiment we know today as ketchup (or ‘catsup’, as it is also called) was popularised in the United States in the nineteenth century, when it started being produced on a more commercial scale; the industry-standard Heinz variety has become famous the world over.

It’s actually pretty simple to make your own ketchup and mustard.

Types of mustard:

–American mustard: Sometimes known as yellow mustard, this is the staple mustard for a classic burger. Commonly it is bright yellow due to the addition of turmeric, and a little sweet. It’s good for kids, as it isn’t too spicy.

–Hot English mustard: This is similar in appearance to American mustard, but as the name states, this one is hot! It is made from darker and stronger mustard seeds than other mustards.

–Dijon mustard: Originally from Dijon in France, this mustard is made with white wine and is traditionally quite spicy. It had a light brown colour and is not protected by ‘designation of origin’ labelling laws, so these days it is made all over the world. It stands up well to more richly flavoured meats, also goes really well with chicken, and can be added to mayonnaise to make a dressing called ‘dijonnaise’. If you like it extra spicy, look for ‘dijon forte’ (strong).

–Wholegrain (or ‘seed’) mustard: This mustard is typically quite mild, and the individual mustard seeds are left whole. It can be flavoured with different herbs and liquids.

–Honey mustard: This sweet mustard goes well with chicken, and can be quite nice as a dressing for lettuce. A little bit goes a long way.

Ingredients

Quantity Ingredient
Tomato ketchup
Spicy mustard

Method

Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
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