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I started taking tuna sandwiches to school in first grade. My mother mixed the tuna with celery, olives, and mayo, and spread French's yellow mustard on the bread. Now I put both mayo and mustard in with the tuna when I mix it in the bowl.
I have mixed mustard and mayo on chicken, turkey and beef but it never occurred to me to try it on tuna fish.
So I just did.
It's gooood.
I suggest a 2 to 1 ratio of mayo to mustard (to start and then adjust for taste) as the mustard has the stronger flavor and you still want to get the flavor of the mayo.
As for liking mustard as a kid, yeah, loved it on hot dogs all the time. Wasn't until later in life that I started putting ketchup and mustard on stuff together.
Children overall do gravitate toward sweeter tastes, and it's evolutionarily adaptive.
Babies'/toddlers' tastebuds are configured in line with their craving for fat and sugar-packed milk. It's the stage of life when it's most critical that they get the most calorie-dense nutrition in relation to body weight. Receptors for salty and sour tastes, therefore, aren't as abundant or well-developed, yet, and bitter foods are actually rejected as potential poisons.
Children don't tend to stop favoring sweeter tastes till puberty.
I KNEW it! I'm weird. And I just confirmed with my mom - even as a baby/small person - I definitely did NOT have a sweet tooth. By ANY stretch of the imagination.
I have always liked mustard and I am middle aged. I rarely put it on anything and when / if I do it's typically a spicy brown type mustard vs your generic yellow mustard.
I like it with soft pretzels or that rare ham sandwich on wheat or rye bread.
I'm going with the popular option that it depends on the individual. French's mustard was a readily available condiment for hot dogs. Most often scarfed down at baseball games. Very young.
My tastes have since expanded to the Grey Poupon varieties: Dijon -> mild and creamy made with white wine (some panini's), hearty spicy brown (soft pretzels, sauerkraut, ham and cheese sandwiches), deli version. Not always used as listed. Sometimes even infused with horseradish.
Visit the National Mustard Museum and try some of the different types. My favorite is the Pecan Honey Mustard on a ham sandwich. https://store.mustardmuseum.com/
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