Recipe by Loridori4
"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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ground white pepper
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 rest the same. but as is the recipe is very close if not dead on what you get at the local Chinese place.
This was fine but next time I will leave out the pepper. Thanks for sharing!
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.
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.
My wife picked up Chinese food and forgot to get me hot mustard. I looked this recipe up and it was spot on!!!
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. :)
Husband LOVES this
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Restaurant Style Hot Mustard
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 15
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