I’ll be honest—eggrolls feel incomplete to me without that sharp, nose-tingling mustard on the side. I first got hooked on it because our favorite little takeout spot always tucked a tiny container into the bag. If my husband forgot to grab some, I’d actually pout a little because dipping into soy sauce alone just didn’t cut it. That’s when I figured out how easy it was to make at home, and now we never go without it. The homemade version tastes fresher and packs way more heat than the little plastic packets.
What This Mustard Tastes Like
Chinese hot mustard has a completely different personality compared to the mellow yellow mustard most of us grew up with. This one has a sharp punch, almost like horseradish or wasabi. It doesn’t burn your tongue—it clears your sinuses in the best way. That sharpness is thanks to brown mustard seeds, which naturally carry more heat than the yellow seeds used in classic deli-style mustard.
Ingredients You’ll Need
Just three things stand between you and this fiery condiment:
Mustard Powder – I usually keep Colman’s in my pantry, but if you spot Chinese mustard powder at an Asian market, grab it—it’s even hotter.
Ice-Cold Water – The cold temperature is what activates the heat. Room-temperature water just won’t wake up the spice in the same way.
Unseasoned Rice Vinegar – This adds just enough tang and helps balance the fire, while also slowing down how quickly the mustard loses its punch.
Tip: If you can’t find mustard powder locally, order it online. Once you have it, you’ll probably start using it in salad dressings, marinades, and even spice rubs.
How I Put It Together
Making this mustard couldn’t be easier:
Stir together equal parts mustard powder and ice water until smooth.
Add a splash of rice vinegar and stir again.
Cover and let it sit for about 10 minutes so the flavor deepens.
That’s it. Some people like it thinner, others thicker—you can adjust the water or mustard powder until it’s the way you like. Personally, I prefer mine just thick enough to cling to an eggroll.
Ways to Change It Up
I sometimes tweak it depending on what I’m serving:
Want extra heat? Skip the vinegar.
Need it milder for the kids? Stir in a bit more vinegar.
Looking for a sweet kick? Mix a spoonful into sweet and sour sauce or even duck sauce. It makes this amazing sweet-spicy dip that disappears fast at parties.
How I Use It at Home
This mustard isn’t just for eggrolls (though that’s my favorite). I’ll spread a thin layer inside a sandwich with roast pork, swirl a little into salad dressing, or serve it with crispy wontons. One of my guilty pleasures is mixing it with soy sauce as a dip for dumplings—it’s the quickest way to recreate that restaurant-style experience at home.
Storage Notes
This mustard is at its strongest right after mixing, so I usually make just enough for the meal. If you do have leftovers, store them in a small jar in the fridge. With vinegar mixed in, it will stay decent for about 4–5 days, though you’ll notice the kick softens a bit over time.
Chinese Hot Mustard
Bold, fiery, and full of punch—Chinese hot mustard is that irresistible dipping sauce you’ll often find at restaurants alongside egg rolls, crispy wontons, or crab rangoons. The best part? You can whip it up at home in just minutes with only a handful of ingredients. Freshly mixed mustard is at its spiciest, so make it right before serving for the ultimate kick!
Ingredients
- 2 tablespoons brown mustard powder (Chinese style or Colman’s English mustard powder)
- 2 tablespoons ice-cold water
- ½ teaspoon rice vinegar (unseasoned) or rice wine vinegar
Instructions
- In a small bowl, whisk together the mustard powder and ice-cold water until smooth and paste-like.
- Stir in the vinegar. Adjust consistency by adding a little more water for thinner mustard or extra mustard powder for a thicker, spicier version.
- Cover and let the mixture rest for about 10–15 minutes. This short resting time helps the sharp heat fully develop.
- Serve immediately as a dipping sauce for fried wontons, egg rolls, or your favorite crispy snacks.
Notes
- Ice water is key—it helps release that sharp mustard bite.
- For an even hotter mustard, skip the vinegar.
- To mellow the flavor, add a splash more vinegar.
- Store leftovers in an airtight container in the fridge for up to 5 days. Keep in mind the heat will naturally fade over time.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 34Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 6mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 2g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
The beauty of this recipe is how quick and flexible it is. No more disappointment if the takeout order shows up without mustard—you can whip this up in minutes. Once you’ve tasted the fresh, fiery version, you’ll wonder why you ever relied on the little packets.
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