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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk mustard, water, and white pepper together in a bowl.

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Nutrition Facts

24.4 calories; protein 1.4g 3% DV; carbohydrates 1g; fat 1.6g 3% DV; cholesterolmg; sodium 0.3mg. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/19/2014
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, reducing the dry bitterness. I also added a sprinkle of salt. 1/2 tsp vinegar helps preserve the homemade mustard, which begins to decline as soon as it is mixed. Adding an acid such as vinegar or rice wine stops the reaction and preserves the sharp edge if you are not using up in one sitting. Read More
(28)

Most helpful critical review

Rating: 3 stars
02/17/2018
It was certainly easy but I found I needed to add both salt honey and soy sauce to make it palatable. Read More
42 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
02/19/2014
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, reducing the dry bitterness. I also added a sprinkle of salt. 1/2 tsp vinegar helps preserve the homemade mustard, which begins to decline as soon as it is mixed. Adding an acid such as vinegar or rice wine stops the reaction and preserves the sharp edge if you are not using up in one sitting. Read More
(28)
Rating: 4 stars
11/29/2012
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 rest the same. but as is the recipe is very close if not dead on what you get at the local Chinese place. Read More
(21)
Rating: 5 stars
01/05/2013
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. Read More
(19)
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Rating: 4 stars
03/16/2013
This was fine but next time I will leave out the pepper. Thanks for sharing! Read More
(9)
Rating: 4 stars
08/11/2013
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. Read More
(8)
Rating: 5 stars
02/24/2014
My wife picked up Chinese food and forgot to get me hot mustard. I looked this recipe up and it was spot on!!! Read More
(8)
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Rating: 5 stars
01/13/2015
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. Read More
(6)
Rating: 4 stars
01/09/2016
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 taste. Read More
(6)
Rating: 5 stars
04/11/2013
This worked out great for our eggrolls tonight! I omitted the pepper but followed the recipe otherwise...this is HOT stuff lol. I will def be using this recipe again! Thanks for sharing.:) Read More
(4)
Rating: 3 stars
02/17/2018
It was certainly easy but I found I needed to add both salt honey and soy sauce to make it palatable. Read More