After the table I close the Dijon jar and put it in the cold

The roast or the sausages have already cooled on the table — and the Dijon jar stands open, the spoon in the mustard, the lid beside it. Easy to leave it “till morning on the table”: by then a crust on top, the room’s smell in the jar, the heat dulled. I close it now with a clean spoon after the table and put it in the cold of the fridge door.

After the table I close the Dijon jar and put it in the cold. Mustard on the table “for whoever wants it” is another note; opened mustard in general its own; horseradish on the table another story. Here it’s Dijon in glass or stoneware: with meat and in a dressing — not an open pot under the lamp until midnight.

In the cold after opening it keeps its taste longer than on a warm shelf. I take a clean spoon — not the one that was just in the meat. If a dry crust sits on top, the colour is grey or the smell sour — into the bin, not on the plate. I don’t leave an open jar of Dijon on the table overnight “just because”.

I don’t need Dijon cooling open and losing its heat. I need a jar I close after the table and fetch again for the meat. At yours do you close the Dijon into the cold after the table — or already leave it open until morning?