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 Rangoon and other Asian favorites! Team it up with some spicy Thai dipping sauce for some extra fun!
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 Sichuan chili oil and spicy Italian dipping oil have both received so much love, and I really wanted to try out another spice-forward sauce to go with my appetizers and fried foods. And that's when I thought of this recipe.
Quick Look
- 🔪Prep time: 5 min.
- ⏲️Cook time: 0 min.
- 👪 Servings: 2.
- 📋Main ingredients: Mustard, turmeric, vinegar, oil, salt and pepper.
- ♨️Cooking method: Combine all dry ingredients in a bowl 🡢 add vinegar and oil 🡢 mix well and serve.
- ⭐Difficulty: Very easy.
- 🥣Serving ideas: Serve the Chinese hot mustard as a dipping sauce with some crunchy air fried tortilla strips.
Jump to:
What's So Great About the Recipe?
- It tastes insanely delicious- I’ve dabbled with lots of different hot sauces like Schezwan sauce and other Asian condiments, but this one totally blew my mind away with its near-perfect taste and flavor.
- 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.
Recipe Ingredients
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. I like to use some of my hot pepper vinegar for that extra spicy kick.
Salt and pepper: To season the mustard sauce, you’ll need some salt and pepper. I like using my lemon infused salt here for some citrusy zing.
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.
- Want a bit of a fruity undertone? Use my homemade strawberry vinegar or some apple cider vinegar instead of white vinegar.
- You can also add a dash of ginger powder to the mix for that extra earthy and spicy flavor.
How to Make Chinese Hot Mustard
Step 1: In a small bowl, combine all the dry ingredients.
Step 2: Add the vinegar and give it a good mix.
Step 3: Taste and adjust the consistency. If you want the sauce thinner, add some water and stir.
💭Top Tip
Remember to let the mustard sauce sit in the refrigerator or at room temperature for 15 minutes before you serve it. This will enhance the flavors of the sauce even further.
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, which are mostly added to condiments like sweet pepper relish.
- If you’re looking for authentic flavors, use brown mustard powder, or at least a mix of equal parts of both the mustards.
- If the sauce has turned too spicy and intense for your liking, add a dash of honey (I love using my jalapeno honey), some brown sugar or a natural sweetener like date syrup to balance out the flavors.
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 and a nice ginger scallion oil! You can also add a little water to thin it and turn it into a dipping sauce to go with your fried chicken nuggets, Air Fryer chicken tenders, 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. I love the idea of adding it to my favorite lemon poppy seed dressing.
Troubleshooting and FAQs
Refrigerate your leftover mustard 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.
More Wicked Sauces to Try
Looking for other recipes like this? Try these:
If you tried this Chinese hot mustard or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chinese Hot Mustard
Ingredients
- 1 teaspoon Mustard Powder
- ⅛ teaspoon Salt
- ⅛ teaspoon White Pepper
- ½ Vinegar
- ½ teaspoon Oil
- ⅛ teaspoon Turmeric Powder
- 1 ½ teaspoon Water
Instructions
- Ready to make the Chinese hot mustard from scratch? Here’s what you’ll need to do.
- In a small bowl, combine all the dry ingredients.
- Add the vinegar and give it a good mix.
- Taste and adjust the consistency. If you want the sauce thinner, add some water and stir.
Notes
- 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.
