Half a croissant, on a plate, with a sign in front of it saying '50c'
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creamy condiments

 No more runny mustard!
 
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For those of you who love ketchup and mustard (or other condiments..) Have you ever squirted(or spread) your condiment onto the bread, and end up with a soggy orange color roll? Or even worse.. You forget to shake the bottle of ketchup or mustard before you use the substance, and all that come out is an odd color liquid? Well I propose a creamy spreadable version of these condiments. Think, the consitancy of butter or cream cheese. No more runny messes or soggy bread!
—Keleigh, Aug 19 2003

Ketchup In A Jar http://www.halfbake.../idea/jar_20ketchup
[DeathNinja, Oct 17 2004]

Whiskey In The Jar http://www.whiskeyinthejar.co.uk/
[pnewp, Oct 17 2004]

[link]






       How are you going to squeeze cream cheese-consistency mustard from a bottle?
—Cedar Park, Aug 20 2003
   

       Put the bottle in the caulking gun of course.
—Shz, Aug 20 2003
   

       Relish these moments.

I think I just experienced a dijonveiw.		   

       Cream cheese consistency mustard is Widely Baked - try buying one of the premium brands that you use a knife to spread, not a squirt bottle.   

       But your problem is the separation of the emulsion, not the initial consistency, and that can strike however thick your ketchup. And a heavier ketchup will make it harder to reunite the separated parts.
—DrCurry, Aug 20 2003
   

       I know exactly what you mean by "soggy orange color roll." I have an extreme aversion to any soggy food and that's why I like your idea. Ever seen a bagel that became soggy from its cream cheese? Nope. Soggy peanut butter sandwich? Nope. Find a way to make these new creamy condiments fat free and you'll have a hit.
—tchaikovsky, Aug 20 2003
   

       The magic thickening agent is "xantham gum," which is made from corn stalks. A little goes a long way. It has to be blended thoroughly, and as far as I know it's difficult finding food-grade xantham gum in quantities less then 50 pound bags.
—whlanteigne, Aug 09 2005
   
      
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