Best Mustard Ever

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Excellent flavor that goes well with pretzels and sandwiches. Although I will warn you that I had to reduce it down almost twice as much as what the directions call for to get the consistency of store bought mustard. On the upside, if you don't get the consistency you like right off the bat, you can put it in a saucepan over medium heat for another 10 - 15 minutes and then back in the bottle. Give it another night in the fridge and you'll be happy the next day.

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I SPENT $14 ON BUYING THE INGREDIENTS FROM A SPICE COMPANY.
LIKE MY UNCLE TEASED ME -- i COULD HAVE BOUGHT A CAR LOAD
OF MUSTARD FROM THE STORE ALREADY MADE. THIS TASTED
TO MY HUSBAND LIKE HORSERADISH. IT IS WAY TOO THIN, HOT,
AND VERY BITTER. I AM GOING TO TRY ADDING ANOTHER 2 TSP.
OF BROWN SUGAR, COOKING IT IN THE MICROWAVE ANOTHER
MINUTES, AND BLENDING IT SOME MORE. MAYBE I CAN SALVAGE
IT SOMEHOW.

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I made this mustard on a whim, because I enjoy his show, and like to learn how to make new things. It is delicious! I had to substitute for the sweet pickle juice, the only sweet type pickes I had is relish. So I put 1/4 c sweet pickle relish juice, (all I could get out of the jar and 1/4 sweet pickle relish.
I let it cook in the microwave for a minute before adding the vinegar, hoping for an extra kick. (which I got
It is a hit with my famly. Thanks Alton, you are my hero in the kitchen.

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I read the reviews before I made this recipe. I reduced the liquid by 2 Tablespoons and once the mustard had cooled in the fridge I had to thin it out a bit. I tried altering the time until you add the acid to get the mustard to be hot, but I had no sucess at getting it to be hot. This is an exceptional tasting yellow mustard! I'm not sure if it's the best ever, but it damn good. I would say it's the best yellow mustard I've had.

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I thought it was a little runny. But if you keep the stick blender in it for a god minute to two minutes, it thickens up. Also will thicken up iun the fridge...

Anybody have some advice on a substitute for the pickle juice? I don't really like pickles, and while that is not a problem with this recipe, it DOES force me to buy pickels that I will not eat...

I was thinking of trying Altons pickle brine and just not actually pickleing anything in it...

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I must admit, i cheated on this one a little for consistency sake. I used 1/4 cup sweet white wine and added an extra 1/4 cup of cider vinegar. Then, instead of microwaving it, i slowly brought it to near boiling and added about 1 to 1.5 tsp of bacon fat roux. It came out fantastic.

You could also just keep the heat on longer to thicken it up a bit.

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I made mustard for the first time today with this recipe and found it extremely easy to do. I did substitute 1 Tbsp dark mustard seeds for part of the yellow seeds for a bit of color and liked the results. I say "go for it" if you want to make a good mustard with just the right amount of bite.

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The thin liquid that is produced is not mustard. I think the wet ingrediants are off. I tried increasing the amount of cooking time and adding extra powder, but it was still very very thin.
Not Alton's best by any means, and certainly not worthy of the Fab soft pretezels.

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I thought it tasted good but not too much better than store-bought.

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Definitely NOT the best mustard ever.