Best Mustard Ever
Recipe courtesy Alton Brown, 2007

Alton made this mustard sauce to go with his soft pretzels (I have a different and I think more authentic pretzel recipe on this page than Alton’s).

Note: Many reviewers said their mustard came out very thin and runny. One mentioned that he used all mustard seed, instead of some of the powder, and the seed seemed to absorb the liquid better. I have also read that mustard should be refrigerated for at least a day to meld the flavors and that it will thicken during this time. I have not tried this recipe.

1/4 cup dry mustard powder
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup sweet pickle juice
1/4 cup water
1/2 cup cider vinegar
1/4 cup mustard seed

In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by.

Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine.

Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

[Mustard is usually refrigerated for a few days to mature and improve flavor. Also heating mustard lessens the heat of the mustard.]