Description
Fiery homemade Chinese hot mustard, great with egg rolls, dumplings, and more! Made with dry mustard powder, vinegar, and a touch of spice.
Ingredients
Scale
- 1/2 cup dry mustard powder (Colman’s recommended)
- 1/4 cup cold water (ice water preferred)
- 2 tablespoons white vinegar (distilled)
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt (kosher or sea salt)
- 1/4 teaspoon turmeric powder
- 1/8 teaspoon cayenne pepper (optional)
- 1 teaspoon sesame oil (optional)
Instructions
- Combine Dry Ingredients: In a medium non-reactive bowl, whisk together dry mustard powder, sugar, salt, turmeric powder, and cayenne pepper (if using). Ensure no lumps.
- Add Cold Water: Gradually add ice-cold water to the dry ingredients, whisking constantly to form a thick, smooth paste.
- Incorporate Vinegars: Add white vinegar and rice vinegar to the mustard paste. Whisk well to combine.
- Add Sesame Oil (Optional): Stir in sesame oil, if using.
- Resting Period: Cover the bowl tightly with plastic wrap, pressing it onto the surface. Let the mustard sit at room temperature for 15-20 minutes (or up to an hour for more heat).
- Check Consistency and Flavor: After resting, stir the mustard. If too thick, add a tiny bit more cold water. Taste and adjust seasoning as needed. If not hot enough, let it sit longer.
- Adjusting the Heat (Optional): If needed, add a pinch more cayenne pepper, stirring thoroughly and tasting before adding more.
- Transfer to Container: Transfer the mustard to a clean, airtight container.
- Refrigerate: Store in the refrigerator.
- Serving Suggestions: Serve with egg rolls, spring rolls, dumplings, marinades, sandwich spread, salad dressings, roasted vegetables, pretzels, or deviled eggs.
Notes
- Use high-quality mustard powder for the best flavor.
- Ice-cold water prevents bitterness.
- The resting period is crucial for developing heat.
- Adjust seasoning to your liking.
- Store properly in the refrigerator.
- Experiment with flavors like garlic, onion, or ginger powder.
- Be careful with cayenne pepper; a little goes a long way.
- If too hot, add honey, maple syrup, mayonnaise, or sour cream.
- If not hot enough, let it sit longer or add more cayenne pepper.
- Prep Time: 5 minutes
- Cook Time: 0 minutes