How to Make Chinese Hot Mustard

It is easy to replicate hot mustard just like it is served in many restaurants.

This recipe was originally found at:

The ingredients
1/4 cup boiling water
1/4 cup dry mustard (Colemans)
1/4 teaspoons salt
2 teaspoons vegetable oil

Directions
Using a whisk, stir boiling water into mustard until smooth. Add the salt and oil and mix well.

[Leib]

I tried this with an old container of mustard powder that's been sitting around for who knows how long and this recipe worked great! Although I halved the water and used the same amount of rice vinegar as some of the commenters mentioned. The first tiny taste was good and sharp and I'm going to let it sit in the fridge until I make some egg rolls tomorrow. Thanks for making this video!

[roberthanan]

I have been trying to make this with regular yellow mustard with no luck. What I love about the Chinese restraunt version is that their mustard on a egg roll goes straight up your nose to your eyes. Truly hot. Next thing you know you are sweating and it is great. Really good on the sinuses.

[paulietanks]

Thanks, Steph! The takeout restaurants never give me enough of this stuff, even when I ask. . . . .

[gailpatterson]

WOW! I forgot mustard while at the store yesterday. I made your recipe and I'm so glad I didn't buy any. This tastes like what you USED to get at a Chinese restaurant years ago. I'll never buy mustard again. Thanks for the great recipe!

[homelander]

Holy crap, I just made this an hour ago with your recipe... There should be a bloody warning ⚠️, lol. This is the real deal, not that watered down stuff that comes in those little packets that you get in your take out. Wow, I dipped my egg roll in on my first bite, lol. Like I said, this is the real stuff. Thank you soo much for letting us in on the recipe. You're awesome!

[susankamuf]

I use to watch the Frugal Gourmet, Jeff Smith. I remember he recommended the Coleman’s mustard and the Lea & Perrins Worcestershire sauce. I have tried others or both products over the years. I always go back to the ones he recommended. They are both so much better, in my opinion.

[pamphilyaw]

I worked in a Chinese restaurant for almost 20 years, My boss came from China. We made the Chinese mustard alot He used cool water so it was thin, I used hot water so it was thicker didn't run into the other sauce's. But never did We add salt or oil. I can understand the salt for home use, But not oil. Why use oil ?

[cliffcox]

This is English mustard, no? Also Chinese mustard has a little Turmeric in it right?

[sisophous]

I found nearly all the Chinese restaurants are now charging for a tiny cup of hot mustard that I decided to make my own. This mustard is pricey so I see why they charge. I tried it immediately and it was terrific. Thanks for sharing this video.

[hardlyguerita]

Thank you. Been looking for Chinese mustard recipe.

[williamr.abramsiii]

I love Chinese house mustard I hope your recipe is as hot as my local Chinese restaurant. They're getting sick of me asking for extra lol! By the way great video!

[annabey]

First time watching this show. I subscribed as soon as i heard and seen the shows opening. So nostalgic and classic to me!

[nicobander]

Thank you. This is awesome. When i made it i was like nooo. But stuck in fridge two days later had some egg rolls and it was amazing

[susankamuf]

I’ve been looking for the Chinese hot mustard recipe for a long time. Thanks for sharing.

[grrrlparts]

After having this recipe saved for about a year - I finally made it…. and MAAAANN! Why did I wait so long?!

My only deviation was adding a bit of prepared horseradish. I’m eagerly awaiting my egg rolls & dumplings to be done 🤤 glad I found this recipe!

[timmi]

Whenever I want or need Chinese hot mustard I always review this video. I love it as is though sometimes I’ll add a splash of vinegar. Sadly tonight I only had 1/8 cup of dry mustard! 😢But that’s ok. It’s enough for my egg rolls! Thanks for sharing.

[kellybarnes]

Wow! Thanks! Before seeing your video, I would've bet that the Chinese hot mustard had wasabi in it! Great to find out how easy this stuff is to make because I cannot find it anywhere near my current location in Acapulco, Mexico. Much appreciated!

[michaeljacob]

Been looking for this for a while, thanks!

[perofish]

I've read somewhere before, that you make it thicker consistentsy, cover the container and store it upsidedown overnight. Supposed to be alot hotter. And the two times I tried it, yes it does come out more potent.

[garychristensen]

There is a tepin yaki place in the Clovis/Fresno Ca area called "Japanese Kitchen"  that has a ginger dipping sauce similar to Benihana ginger sauce only a little sweeter I just can't figure it out.  Not sure where you hale from but if you could figure out how it's made it would be great.