Description
A fiery, sharp, and aromatic condiment made from dry mustard powder, water, and rice vinegar – perfect for adding a spicy kick to Chinese appetizers and meals.
Ingredients
- 2 Tbsp dry mustard powder
- 1 Tbsp cornstarch (optional, for thickening)
- 3 Tbsp cold water
- 1 Tbsp rice vinegar
- ¼ tsp sugar
- Pinch of salt
Instructions
- In a small bowl, whisk together the dry mustard powder and cornstarch (if using).
- Add the cold water and stir vigorously until smooth and thick.
- Immediately stir in the rice vinegar; the heat will intensify.
- Whisk in sugar and a pinch of salt to balance the flavor.
- Let stand for 5 minutes before serving; taste and adjust heat or acidity as needed.
- Once cooled, transfer to a small airtight jar and refrigerate – better flavor develops after 30 minutes.
Notes
- Mustard will mellow slightly with time—serve within 15–30 minutes for maximum zing.
- Adjust vinegar amount to control sharpness and acidity.
- For extra heat, add a dash of wasabi or horseradish.
- Store in refrigerator up to 1 week; whisk before each use.