Kitchen

[depglass]

We use French's yellow mustard and keep it in the frig.  It is separating every time we use it, thin watery stuff comes out first and soaks the bun.  Shaking doesn't work.  Yes, I can drain the liquid before it gets to the table, but the remaining mustard gets thicker each time we use it.  

[Imaoldhippie]

Thats the water in the mustard and also catsup.  All you have to do is shake and it will blend with the other ingredients.  Your mustard is getting thicker because you are draining the water out of it.

[KingstonsMom]

Our mustard has always separated, we just shake it vigorously and it recombines the liquid into the mustard.

[Judaline]

I can still see the small glass jars of Gulden's mustard they used to have. Just stick a knife in and stir if you want (don't recall ever having to do that) and spread. Maybe not as sanitary but we never got sick from doing it! I prefer it.

[catter70]

I use Gulden's and yes, it separates. It says on the bottle to shake before using, so I do and it's okay.

[CelticCrafter]

Ketchup does the same thing..

[Sooner]

I despise those plastic bottles that blob out and shoot the product all over when you try to get some.

I only buy local and store brands with the pointy tops in mustards now, and keep practicing my naughty words with the Ketchup.

[loriqvc]

Yep, shaking is how you emulsify the elements together again. One thing you could try is storing the mustard outside the refrigerator—it has enough acid in it that chilling isn't actually necessary, so if you're just using good ol' yellow mustard and don't require it to be cold in your preparations, you won't lose any flavor or have any worries in keeping it in a cupboard instead.

[beckyb1012]

I just shake the heck out of it every time for as long as I can remember.  Do not mind what I hate is the crusty piece at the tip if you do not keep it wiped off. Yuck!

[Ladybug724]

Actually my mustard is not just separating, they're getting a divorce