Basic Chinese Hot Mustard

Hot mustard’s sharp bite goes well with Asian hot pot or oil-based meat fondues.

Serves: 24Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 24


  • ½ cup dry mustard
  • ½ cup water


  • Combine the dry mustard with the cold water to form a paste. The mustard will be at its hottest in 10–15 minutes, and will slowly weaken after that. For best results, use immediately.