Hot Mustard
Sharp, sinus-clearing mustard made from just two pantry staples and a short rest.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
This Chinese-restaurant-style hot mustard gets its fiery bite from powdered mustard activated with cold water, then mellows slightly as it sits. Serve it alongside egg rolls, dumplings, or pretzels for a condiment with real heat and a tangy, pungent finish.
Ingredients
- 1/2 cup dry mustard powder
- 1/2 cup cold water
- 1 tablespoon rice vinegar
- 1 teaspoon vegetable oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Method
-
In a small bowl, whisk the dry mustard powder with the cold water until completely smooth with no lumps.
-
Whisk in the rice vinegar, vegetable oil, sugar, and salt until fully combined.
-
Cover the bowl tightly and let the mustard rest at room temperature for at least 10 hours to mellow slightly and develop its sharp flavor.
-
Stir the mustard well before transferring to a sealed jar; store in the refrigerator for up to 2 weeks.
Rate this recipe
Hot Mustard
This Chinese-restaurant-style hot mustard gets its fiery bite from powdered mustard activated with cold water, then mellows slightly as it sits. Serve it alongside egg rolls, dumplings, or pretzels for a condiment with real heat and a tangy, pungent finish.
10 hr 5 min 8 oz 15 cal
Ingredients
- 1/2 cup dry mustard powder
- 1/2 cup cold water
- 1 tablespoon rice vinegar
- 1 teaspoon vegetable oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
Method
- 1
In a small bowl, whisk the dry mustard powder with the cold water until completely smooth with no lumps.
- 2
Whisk in the rice vinegar, vegetable oil, sugar, and salt until fully combined.
- 3
Cover the bowl tightly and let the mustard rest at room temperature for at least 10 hours to mellow slightly and develop its sharp flavor.
- 4
Stir the mustard well before transferring to a sealed jar; store in the refrigerator for up to 2 weeks.