Best Mustard Ever

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awesome and easy. I never buy mustard anymore...

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Allrighty... I was never a fan of spicey deli mustard. This is an exception to that rule. I too had the WAY TOO THIN syndrom that plauges most of you. Solution is to prepare as described and after you re-whisk at the very end.. put back in your micro-safe container and heat for 30 seconds ( Or until you see it start to bubble. Stir it and then put back in till it bubbles again.. repeat until thick as you want.

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I'm not sure that I should be rating this since I have never before liked mustard as a condiment, only as an ingredient. After making this several times I do like it. I don't like sweet pickles so I don’t use sweet pickle juice. I replace the pickle juice with vinegar. White wine vinegar makes for a tart mustard; rice wine vinegar cuts down on the acidity. Since it's the acidity, which I've never liked in mustard; it's my personal favorite. I too found it thin. When I made my fourth batch, I used a different brand of mustard powder, and it was thicker. Later, I went back to the original brand, and it was thin again. As for heat levels, mix the dry ingredients with the water first and wait to add the vinegars. 4 minutes is perfect for me. Waiting 7 minutes was excruciating for my tongue and throat; so, I've never tried 8 minutes. The only real critique is that, because it's homemade, this mustard's texture tends to be gritty and/or sandy, for lack of better adjective.

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Just made this, following directions exactly; sorry to say this (because I love Alton but it came out incredibly thin. To correct this, I added more ground mustard, which helped a bit. I love spicy mustard so the heat is not a problem, but next time I'm going to increase the liquid more slowly because I think there's just way too much in here. Oh well. At least it's perfect for adding to salad dressings in this form. :(

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This is the best mustard ever, I am going to make more tomorrow. I ran out and bought some Fred Meyer djon and found it to be excessively salty. I like this, it will help me to limit salt intake.

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this follows a very old way of making REALLY GOOD mustard to go along with not just the turkey. if you americans can get your hands on Canadian Cheddar from Eric Jensens factory in Simcoe Ontario put it between a slab of fresh baked oat bread ( a while back Alton put out the recipe for it on one of his cooking showsthat has been coated with the maple syrup from george potters sugar bush sandy flats over in banta. WOW IS IT GOOD!!!!!!!

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Despite the issues with the consistency, which can be overcome, I at first thought this mustard was tasty. Then I thought there was something a bit off. Then, as time past and the aftertaste of it lingered on my tongue I realized there was something unpalatable, even nasty about it. I'll stick with the tried and true recipes and will be tossing the rest of this batch down the drain.

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I don't own a microwave so I cooked it on the stove for about 5 min and it seemed to thicken nicely. Also I noticed that it wasn't as spicy after it had cooked a bit which seems to be what most of the complaints were about. I did use 3 cloves of fresh garlic instead of the powdered stuff and a little black mustard seed mixed with the yellow. I loved the result!

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I think this is too hot for most people to eat. I know I won't be able to eat it, luckily my dad will so that it won't go to waste...

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SO disappointed! Huge Alton fan, but this recipe makes a sauce, not a thick condiment... made twice, exactly as directed. Need to reduce town to use as intended for St. Patty's Day Corned Beef Mustard for personal chef client. :( Wish I had paid more attention to comments before making because it's obvious most others concluded the same.