How To Make Hot Chinese Mustard (Best Sauce Recipe)

I’m a little late for Chinese New Year, but I thought I’d write about how to make hot Chinese mustard. This is an easy homemade sauce recipe to make. The Husband loves this hot mustard on his eggrolls and fried rice, but our local Chinese restaurant is really stingy with the sauces. Even though I love their food, sometimes I go out of my way to another restaurant that does give me the hot mustard packets that he loves. Well, no more. Never be without this delicious spicy mustard again!

What I Love About This Easy Chinese Hot Mustard Recipe (Best Homemade Sauce)

Just up front: this post is NOT a sponsored post. We just like hot mustard in this family.

This recipe is super easy to make if you have the correct mustard, which is Colman’s mustard. Honestly, you won’t need too much either, which is why I linked to the 2 ounce size. I bought the gigantic size! I will use it up, but it will take me a while to do so. (Hint: if you want stuff like this to last, freeze it.)

I think this recipe came out pretty close to the real deal. It uses a few ingredients (unlike some of the recipes that I’ve seen online), but I’ve tried them all. And they are not quite right. Some of them are too hot, some are too watery. This one is just right. (I really tried to get a Goldilocks reference in there, but it wasn’t cutting the mustard.)

You can double, triple, quadruple, whatever super size plus you want to make.

Other reasons to love it:

1. Cooking with Flair: Hey, did you know this mustard is not just for slathering on a sandwich? It’s like a secret weapon in the kitchen. You can brush it on meats for a sweet glaze, whip it into dressings for that extra zing, or mix it into marinades to really make the flavors pop. And yeah, you can finally stop snagging those extra hot mustard packs from the takeout place!
2. Make It Your Way: The recipe’s pretty spot on with the heat, but hey, you do you. If you’re not into mouth-burning flavors, tone it down a bit. Or, if you’re the type who thinks “the hotter, the better,” crank it up! It’s all about making it perfect for your taste buds.
3. Keep It Real: Ditch the store-bought stuff with all those weird additives. This homemade hot mustard is all about keeping it real—with no funky preservatives or artificial junk. It’s just pure, kicky mustard goodness that you can feel good about.

Kitchen Equipment Needed

• Small bowl
• Whisk or spoon
• Small saucepan

Cutting the Mustard

Just so you know, cutting the mustard was one of my mother’s favorite sayings. This Chinese hot mustard so cuts it, though. Chinese mustard isn’t just something to dab on your dim sum; it’s got a pretty cool backstory. Way back when, it wasn’t just about taste—people believed it was good for you too, like a natural way to get your blood pumping and shake off those chilly vibes. The recipe’s as simple as it gets: use some mustard powder and add some awesomesauce ingredients … and boom! You’ve got yourself a fiery paste that packs a punch.

Pairing Suggestions

You might like this with:

• Perfect Chinese Beef Stir Fry Recipe
• Black Pepper Beef and Cabbage Stir Fry Recipe
• Easy Chicken Stir Fry Recipe

FAQs

1. What is Chinese hot mustard? It’s made by mixing dry mustard powder with water, and sometimes vinegar gets thrown into the mix. This concoction sets your mouth on fire, in a good way, making your dishes boldly spicy and adding a unique flavor that’s a big deal in many Chinese recipes.
2. How spicy is it? Let’s just say it doesn’t pull any punches. Think wasabi or horseradish level of heat. The magic happens when the mustard powder hits the water, releasing oils that’ll clear your sinuses and then some. It’s a wild ride from the first taste.
3. Can I make it less spicy? Sure thing. Play around with the mustard and water mix, or add a bit more vinegar. It’s all about tweaking it to hit that sweet spot where it’s spicy but doesn’t have you reaching for a gallon of water.
4. Are there variations I can try? Absolutely. Switch up the vinegars, mix in a little sweetener, or throw in some garlic or ginger to make it your own. It’s like a flavor experiment that’s pretty hard to mess up.
5. How should I store it, and how long does it last? Keep it in a tight-lid container in the fridge, and it should be good for up to five days. It’s like most things in life, though; it’s best when it’s fresh.
6. Can I freeze Chinese hot mustard? You can freeze it, but just know it might come back a bit changed, texture and taste-wise. If you go this route, aim to use it within three months. Fresh is always the champ, though.
7. What are some common pairings with this mustard? It’s a hit with Chinese appetizers like egg rolls and dumplings, and it can jazz up grilled meats and seafood. Think of it as your go-to for when you want to add a bit of thrill to your meals.
8. Is this recipe suitable for special diets? Yup, it’s naturally gluten-free and dairy-free, so it plays nice with those diets. Just double-check your ingredients to make sure they fit your dietary needs.
9. Can I use this mustard in recipes? Throw it in marinades, dressings, or sauces to crank up the flavor, or add it directly to dishes that could use a spicy lift. It’s pretty versatile.
10. What’s the best way to achieve the desired consistency? It’s all about finding the right balance between mustard powder and water. Add more water if you like it runny, or more powder for a thicker kick.
11. Are there any tips for first-time makers of this mustard? Start with less and taste as you go, because this stuff gets stronger over time. It’s easier to add more heat than to try and dial it back.
12. How can I incorporate this into a gluten-free or dairy-free diet? Since the base recipe is free from gluten and dairy, it’s a great fit. Just keep an eye on any extra ingredients you toss in to make sure they’re compliant too.

Photo Steps

The Final: How To Make Hot Chinese Mustard (Best Sauce Recipe)