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
- 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.