It’s easy to recreate Chinese Hot Mustard at home. The mustard will lose heat over time. So be sure to eat it quickly if you want to enjoy the heat this mustard packs.
Make Chinese Hot Mustard at home
If you miss the robust, hot mustard sauce that used to be served at your favorite Chinese restaurant, then you need to try this recipe. It’s easy to whip up a batch of your very own Chinese hot mustard with just a few simple ingredients.
Mustard is used in cooking and as a condiment on almost every continent in the world. It is thought that the Romans were the first to ground mustard seeds into a paste using unfermented grape juice. And the first recipe for mustard was found in an ancient Roman cookbook dating back to the late 4th century.
Of course, Hot Mustard Sauce is the highlight of any authentic Chinese meal. It is perfect for dipping your spring rolls into. So next time you send out for Chinese food, be sure and replace those mild mustard packets with the real thing.
Hot Mustard Sauce is easy to make. When you prepare it yourself, you can easily vary the heat and spices to make it exactly as you like it.
Chinese Hot Mustard Recipe Ingredients
- Dry mustard
- Water
- Oil
- Salt
My recipe uses water, which makes it more pungent. Try substituting the water with white wine or vinegar for a slightly less acidic taste on a sandwich.
Recipe variations
If you use this recipe for cooking, try adding caraway, celery, coriander, dill, honey, onion powder, oregano, ground pepper or thyme for added depth.
Love Chinese food? Try these recipes:
- Chinese Spare Ribs
- Chinese Buffet Seafood Bake Delight Crab Casserole
- Chinese Imperial Palace General Tso Chicken
- Chinese Imperial Palace Sweet and Sour Sauce
- Chinese Almond Cookies Recipe
Chinese Imperial Palace Chinese Hot Mustard
Ingredients
- 1/4 cup boiling water
- 1/4 cup dry mustard Colemans is recommended
- 1/2 teaspoons salt
- 2 teaspoons vegetable oil
Instructions
- Using a whisk, stir boiling water into mustard until smooth. Add the salt and oil and mix well.
Liz Nelson says
This was so easy to make! I loved it on my ham sandwich and on my roast beef!