Chinese Hot Mustard Recipe
This Chinese hot mustard recipe makes the sinus-clearing yellow mustard you get with takeout, ready in 5 minutes with mustard powder and ice cold water.
Servings: 8 double tablespoons
Calories: 26kcal
Ingredients
- 1/4 cup dry mustard powder Colman's, or Chinese hot mustard powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon sugar optional
- 3 tablespoons ice cold water plus more as needed
- 1 teaspoon rice vinegar unseasoned
- 1 teaspoon neutral oil optional
Instructions
- Whisk the mustard powder, salt, white pepper, and sugar together in a small non-reactive bowl.
- Pour in the ice cold water. Whisk until completely smooth, about 30 seconds. It should be thick and spoonable, like a loose paste.
- Rest at room temperature 10 to 15 minutes. This is where the heat is made. Don't refrigerate it, and don't add anything yet.
- Whisk in the rice vinegar and the oil. Taste and adjust, adding water a teaspoon at a time for a thinner dip.
- Serve within the hour for maximum burn.
Notes
Heat Factor: Hot, but a nose/sinus heat rather than a tongue heat. The burn hits your sinuses fast and clears fast. Cold water is key. Warm or hot water dampens the enzyme that creates the pungency. Add the vinegar after the rest, not before. Acid can slow the reaction that develops mustard's pungency.
Whole seeds: To grind your own, use 2 tablespoons brown mustard seeds, 1 tablespoon yellow, and 1 teaspoon black. Grind fine, sift out the husk, then measure 1/4 cup. The burn is similar to the powder, but the finished mustard comes out darker in color.
Storage: Refrigerate in an airtight container for a month or longer. The heat fades noticeably after the first day.
Nutrition
Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 73mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 0.4mg