Easy Chinese Hot Mustard
Authentic restaurant-style homemade Chinese hot mustard to serve on egg rolls, fried wontons, crab rangoons and crispy wontons.
Ingredients
- 2 Tablespoons brown mustard powder
- 2 Tablespoons ice water
- ½ teaspoon unseasoned rice vinegar or rice wine vinegar
Instructions
- Combine mustard powder and ice water in a bowl. Stir well to form a paste.
- Add rice vinegar and stir well.
- For a thinner consistency, add more water and stir. For a thicker consistency, add more mustard powder and stir.
- Cover and let sit for 10 to 15 minutes for the flavor to develop.
- For best result, serve Chinese hot mustard immediately.
Video
Notes
For best results use a ice cold water and a Chinese mustard powder or Colman's English mustard powder.
Variations
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- Add more water for a thinner hot mustard.
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- Add more mustard powder for a hotter and thicker condiment.
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- To make the mustard spicier, omit the rice vinegar.
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- To mellow out the flavor and the spiciness of the mustard, add more rice vinegar.
Storage
Store leftover hot mustard in a jar or airtight container in the refrigerator for up to five days. the mustard will lose some of its potenency as it ages, but adding vinegar can slow this process.
Nutrition
Calories: 36kcalCarbohydrates: 2gProtein: 2gFat: 3gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2mgPotassium: 52mgFiber: 1gSugar: 0.5gVitamin A: 2IUVitamin C: 0.5mgCalcium: 19mgIron: 1mg
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