Chinese Restaurant Style Hot Mustard Recipe -
Chinese Restaurant Style Hot Mustard Recipe
  • READY IN 5 mins

Chinese Restaurant Style Hot Mustard

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings


  1. Whisk mustard, water, and white pepper together in a bowl.
Kitchen-Friendly View
  • PREP 5 mins
  • READY IN 5 mins

Reviews More Reviews

Jan 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.

Nov 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.


10 Ratings

Mar 16, 2013

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

Aug 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.

Feb 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!!!

Feb 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.

Apr 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. :)

Jul 21, 2014

What brand name ~ I have used several different types but can't quite get the taste consistent with the Chinese mustards.


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  • Calories
  • 24 kcal
  • 1%
  • Carbohydrates
  • 1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.6 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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