Chinese Hot Mustard

Forgot to pick up some extra packs of that favorite spicy mustard with your Chinese take-out? Why not make it yourself? This easy 5 ingredient Chinese hot mustard recipe has the perfect bang-on tart, spicy and pungent flavors you’re looking for. 

Batch make it and serve it with your egg rolls, wontons, crab rangoons and other Asian favorites!

While I’ve been making condiments, sauces and seasonings pretty much all throughout my life since I set foot in the kitchen, I never thought I’d make hot mustard at home. 

My recent creations, especially my vegan ranch seasoning mix and my oven dried tomatoes were a huge hit, which made me take that leap of faith I needed to step out of my comfort zone and try something a little bit different than before.

What's So Great About the Recipe?

My favorite part about this recipe is the fact that the mustard actually tastes insanely delicious. 

I’ve dabbled with lots of different hot sauces and other Asian condiments, but this one totally blew my mind away with its near-perfect taste and flavor. 

What’s more, you actually don’t need to put in a lot of effort to make it- it is super easy to make - you’ll never go back to those packets from that Chinese restaurant.

Mustard powder: You’ll need to start with some dry mustard powder, which you should be able to find pretty easily at any grocery store or supermarket near you. 

Turmeric powder: This one has to be another essential ingredient on the list. 

Vinegar: You’ll need some vinegar to mellow down the spicy flavor from the mustard. 

Oil: Oil is another essential ingredient that forms the base of this homemade hot mustard. 

Salt and pepper: To season the mustard sauce, you’ll need some salt and pepper. 

See recipe card for quantities.

Substitutions & Variations

• Depending on your personal preference, you can choose either brown mustard or yellow mustard powder for this recipe. 
• I used regular white vinegar for this recipe, but you can totally use rice vinegar if you want to.

How to Store the Hot Mustard

The best way to store the Chinese hot mustard is to refrigerate it in an airtight container or a glass jar with an airtight lid. 

It should stay fresh in the fridge for 1-2 weeks, if not more. 

Remember that the sauce will lose its heat over time, and that’s completely okay. 

Given how this recipe is super quick and easy to prepare, I would recommend making the mustard fresh.

Tips & Tricks to Nail the Recipe

• I would recommend using cold water to make the Chinese hot mustard from scratch. Doing this helps activate the enzymes that lend the sauce its characteristic heat and flavor. 
• If you want the mustard to have a spicier taste and flavor, use less of the vinegar, and more of the mustard powder and pepper. 
• Authentic Chinese hot mustard is typically made using brown mustard seeds, which have a more intense pungent flavor - resembling that horseradish-like heat and are hotter than yellow mustard seeds. 
• If you’re looking for authentic flavors, use brown mustard powder, or at least a mix of equal parts of both the mustards.

How to Use Chinese Hot Mustard

You can pair this Chinese hot mustard with tons of different recipes and foods- it is pretty versatile that way. 

You can use it the classic way- with your hot dogs, sausages and Asian foods like wonton and egg rolls. Don’t forget to team them up with some soy sauce too! 

You can also add a little water to thin it and turn it into a dipping sauce to go with your fried chicken nuggets, French fries and other crudités. 

Another great idea is to turn it into a vinaigrette or a salad dressing by teaming it up with some olive oil, vinegar and some spices and herbs of your choice. The earthiness of the mustard works wonderfully with the fresh ingredients in a salad. 

You can also use up some leftover mustard with some honey or brown sugar and turn it into a glaze for your favorite baked meats. 

In fact, you can also spoon some of it into your pan while pan-frying your veggies and chicken.