Chinese Hot Mustard

Chinese Hot Mustard is a bold, spicy condiment made from dry mustard powder and water. Known for its sharp, sinus-clearing heat, this simple sauce is a staple in Chinese-American restaurants and is commonly served with egg rolls, dumplings, and roasted meats. It’s pungent, peppery, and ready in seconds—no cooking required.

Why You’ll Love This Recipe

• Only two main ingredients
• Ready in under 5 minutes
• Delivers intense, authentic heat
• No preservatives or additives
• Versatile condiment for dipping and spreading
• Can be adjusted to taste
• Shelf-stable ingredients for easy prep
• Better than store-bought in both heat and freshness

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dry mustard powder (like Coleman’s or Chinese mustard powder)
• Cold water

Optional additions:

• Rice vinegar (for slight tang)
• A pinch of sugar (to balance heat)
• Salt
• Soy sauce (for added depth)

directions

1. In a small bowl, whisk together dry mustard powder and cold water in equal parts until smooth.
2. Let the mixture sit for 5–10 minutes to develop its full heat.
3. Taste and adjust with optional ingredients like vinegar, sugar, or salt.
4. Use immediately for maximum potency.

Note: The mustard’s heat will diminish over time, so it’s best used fresh.

Servings and timing

Yields: About ¼ cup
Prep time: 5 minutes
No cook time
Total time: 5 minutes

Variations

• Add a splash of rice vinegar for acidity.
• Mix in a little soy sauce or hoisin for complexity.
• Stir in a dash of sesame oil for a nutty undertone.
• For a milder version, use warm water instead of cold.
• Blend with mayonnaise for a creamy dipping sauce.

storage/reheating

Chinese hot mustard is best made fresh.
Store in an airtight container in the refrigerator for up to 1–2 days, though the heat will weaken quickly.
No reheating required—just stir before serving if separated.

FAQs

What is Chinese hot mustard made of?

Primarily dry mustard powder and cold water, sometimes with added vinegar or salt.

Why is it so spicy?

The sharp heat comes from mustard oils activated by mixing with cold water.

Can I make it less spicy?

Yes, use warm water or add a bit of sugar or vinegar to mellow the heat.

How long does it stay hot?

The heat peaks within the first 15–30 minutes after mixing and fades after a few hours.

Is it the same as yellow mustard?

No, yellow mustard is milder, sweeter, and made with vinegar and turmeric.

What can I serve it with?

It pairs well with egg rolls, dumplings, roast duck, pork buns, or stir-fried dishes.

Is Chinese hot mustard gluten-free?

Yes, as long as the mustard powder is pure and no gluten-containing additions are used.

Can I store leftovers?

You can, but the intensity fades quickly. Make small batches as needed.

Where can I buy mustard powder?

Look for it in the spice aisle, international section, or Asian grocery stores.

Can I use Dijon or yellow mustard instead?

They won’t deliver the same punch. Dry mustard powder is essential for authentic heat.

Conclusion

Chinese Hot Mustard is a fiery, fast, and flavorful condiment that brings a bold kick to any meal. With just mustard powder and water, you can whip up a restaurant-style sauce in minutes. Whether you’re dipping dumplings or spicing up sandwiches, this homemade version is simple, sharp, and unforgettable.

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