Best Mustard Ever

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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.

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Absoultly Disgusting.

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Wow, I wasn't expecting the kick, I just made it so I will see if it thickens up. I will probably try the distilled white vinegar idea the next time so that the kids will eat it.

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This mustard is awesome and easy

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To Alton Brown: Thank you for this great complement for those amazing Pretzels. This is a Great recipe and the Good Eats episode Pretzel Logic provided a good understanding of Mustard. Pretzels, This Mustard, and Beer are a hit with company. When I have guest over, I try to make this as an appetizer and provide them with a nice Polish Pale Ale! I have to thank you for the praise I get when I have guests over! Don?t worry I give credit to your work whenever possible.

To viewers thinking about making this recipe: Have fun with it, give it a try and mix up ingredients. If your first attempt turns out great, you did better than I did.

To viewers struggling with the Mustard being to runny: This is the problem I had! I found that using Mustard Seeds are a must. At first I simply used 100% ground mustard, and had no success. Dish was extremely runny and would only thicken up slightly. I finally bought a coffee/spice grinder (Now I think I may try giving coffee another chance and viola! 50/50 course seed and mustard power was great! The course seeds absorbed that excess fluid! Do not grind them too fine; the extra texture of the Mustard is great for our taste buds. If it remains to runny, make sure you are using the Microwave for a full minute?Maybe longer if your Microwave is old like mine and drop the ? cup vinegar and pickle juice to ? cup. (I now use 100% Mustard Seed-works great

FYI: I ran out of pickle juice after a few attempts and used ? cup distilled white vinegar instead. I think it improved the taste. At first, this recipe was too hot for the guests. It was a challenge between men to eat this runny hot mustard. With the mustard thicker and the use of distilled white vinegar that excess heat was severed from the dish.

Yet another food enthusiast ~Adam
Four stars for this great dish!

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Totally easy to make, excellent flavor, nice kick!