Jan 30, 2017
In restaurant kitchens, chefs squeeze everything--from fancy mayos to dessert sauces--out of plastic bottles to speed up service while simultaneously providing a bit of decoration. I too have been using them for years. Hot dogs seem more authentic when I use squeeze bottles for ketchup and mustard. And I use the wonderfully inexpensive bottles for all sorts of olive-oil based sauces and even for whipped creams and butter creams. Lately I've even been filling an extra large one with dish detergent to keep by the sink.