Best Mustard Ever

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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!

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I'm surpised so many people can't make mustard. From reading the reviews I think most people didn't blend it at all or not long enough. If it didn't work then don't make it. We followed this recipe and had zero problems. The mustard thickened right up in our Magic Bullet and had a wonderful heat. There is no trick, just follow the recipe and the instructions.

And if you really can't do it, go watch the episode.

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1 Keep blending the mustard until it emulsifies (thickens. It may take an extra minute or two, depending.
2 DO NOT let the mustard mixture boil. Boiling makes mustard very bitter.

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This mustard, if made as shown in recipe, has a good mustard flavor. However, after finishing instructions you must reduce it in a saucepan (or I guess the microwave would work too to get it thick. Otherwise, it is very runny (we made two batches to verify we did it correctly, and both came out runny and thin.

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and all she got was mustardy soup/soupy mustard. Think you need to refigure the ingredient measures.

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I made this recipe in my vitamix with the exception of the sweet pickle juice (I dont like them instead I used 1 1/2 tsp of white sugar and I used brown mustard seeds. Turned on the machine variable 1, turned speed quickley to 10 and flipped on high until thickened about 1-2 min. It was AWESOME! Mustard is sometimes hard to find that is not thickened with flour. My daughter is a celiac which made me search for this recipe, plus the fact that I love Alton, any way, worked out perfect and now my daughter can have mustard whenever she wants.