Asian-Style Hot Mustard
For a "no-frills" Chinese Hot Mustard, simply mix 1/4 cup hot water with 1/4 cup dry mustard and whisk well. Add a pinch of salt and let sit, covered, in your refrigerator for at least an hour. You can also purchase mustard seed and grind it yourself for a much more, shall I say, robust flavor. I enjoy the flavors in my approach below and it is great on grilled sausages, burgers, hot dogs and especially brushed on salmon to be cooked. Where does the 'HOT' come in? The chemical reaction between the liquid and the powdered mustard will give you the heat you desire, trust me! to make a thinner mustard, add more apple juice. For a thicker, less juice.
For 1 Batch(es)
- 1/4 cup(s) dry mustard
- 3 tablespoon(s) apple juice or water
- 2 tablespoon(s) apple cider vinegar
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) brown sugar
- Pinch each of allspice, onion powder and garlic powder
Asian-Style Hot Mustard Directions
- Whisk all ingredients together well, cover and refrigerate at least one hour before using.
- FYI; Originally, Chinese mustard was served with just brown mustard seeds that were hand-ground and mixed with water directly before serving. You can still do this at home but just remember that this liquid/powder reaction makes for a very hot mustard, so taste it first before serving. After a day, the heat will begin to subside.