Mustard (condiment) mixed with horseradish and dried for storage, which were then exported to London and other parts of the country, and are even mentioned in William Shakespeare's play "King Henry the Fourth, Part II". The use of mustard as a hot dog condiment is said to have been first seen in the US at the 1904 St. Louis World's Fair, when the bright-yellow French's mustard was introduced by the R.T. French Company. Mustard is most often used at the table as a condiment on cold meats.It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. It is
Non-brewed condiment Non-brewed condiment Non-brewed condiment is a vinegar substitute created with water, acetic acid, flavourings and often caramel colour. It is sometimes used in fish and chip shops in the United Kingdom and Ireland instead of malt vinegar. It is also used in salads. Traditional vinegars are made by fermenting alcohol (wine, in the case of wine vinegar; cider for cider vinegar, and an ale made from malted barley in the case of malt vinegar). The fermentation process takes time, and all the colours in the vinegar occur naturally. Non-brewed condiment is acetic acid mixed with colourings and flavourings, making its