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Chinese Restaurant Style Hot Mustard

Rated as 4.32 out of 5 Stars
25

"It's so easy to whip up your very own Chinese hot mustard! Simple and uncomplicated, with no cooking needed. This can be diluted further with the addition of more water. White pepper is optional, but adds extra kick. Store remaining mustard in the refrigerator."
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Ingredients

5 m servings 24
Original recipe yields 8 servings

Directions

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Nutrition Facts


Per Serving: 24 calories; 1.6 1 1.4 0 < 1 Full nutrition

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Reviews

Read all reviews 29
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Remember those wonderful mustards in restaurants that make a sandwich taste incredible? They use fine powdered mustards with water. I sweetened the recipe with Splendid to enhance the flavor, ...

Most helpful critical review

It was certainly easy but I found I needed to add both salt , honey and soy sauce to make it palatable.

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Remember those wonderful mustards in restaurants that make a sandwich taste incredible? They use fine powdered mustards with water. I sweetened the recipe with Splendid to enhance the flavor, ...

just learned this from my Mom-in-law earlier this week but I couldn't get her to find the ratio between water & mustard. I left the pepper out & was still very pleased.

Don't bother with the pepper and depending on your personal heat meter. I would say cut the recipe in half for a single use. But if you don't want it too strong use half the mustard and keep the...

This was fine but next time I will leave out the pepper. Thanks for sharing!

I make mine using just water and Chinese mustard powder. The hotter I want it the longer I let it set at room temperature. Once it has the bite I want I pop it in the fridge. Yum.

Who would of thought that two ingredients would make this hot mustard. It tastes just like what's in the little packages but much more healthy.

My wife picked up Chinese food and forgot to get me hot mustard. I looked this recipe up and it was spot on!!!

Great recipie. Closest to the real thing I have ever had. Two things to try. Use a plastic or wooden utensil to mix ingredients and leave it covered for at least 10 or 15 minutes before tasti...

This recipe is easy and pretty good, if you really want to kick it off, replace about 1/2 to 1 tablespoon of water with Rice Vinegar. Gives it some tang and opens up the mustard for a fuller tas...