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Chinese hot mustard--where to find the real deal?

MsMaryMc Aug 9, 2008 12:07 PM

We just bought a lovely hunk of Chinese bbq pork and I'm bummed about having to eat it with the less-than-adequate mustard I've been able to buy. When you get bbq pork at a Chinese restaurant, it almost always comes with a serving of delicious, sinus-burning HOT mustard. We've tried the grocery store brands (Sun Luck, Beaver, etc.) but they just aren't the same--mostly, not as hot, but they also have a thicker consistency. We haven't had much better luck at an Asian market. I did buy some ground mustard there and mix it up myself, and that came closer, but it just wasn't the stuff from the restaurants. Does anybody know the secret--where to get the stuff the restaurants serve, or how to make it from scratch?

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  1. j
    jacquelyncoffey RE: MsMaryMc Aug 9, 2008 12:47 PM

    I use equal parts of Colman's dry mustard and water, let it sit for about an hour and then thin it with a little water to the consistency that I want. IMO it tastes like the good mustard that you get in a restaurant. Maybe it's the brand of mustard that makes the difference. A very comprehensive chinese cookbook that I have says to use a good quality English mustard.

    1. mr jig RE: MsMaryMc Aug 9, 2008 12:58 PM

      Try this:
      1/4 c boiling water
      1/4 c dry Colemans mustard.
      1/2 teasp salt
      2 teasp salad oil
      Blend well and allow to mature.
      I think you will be happy.
      Adjust mustard /water ratio as desired.

      2 Replies
      1. re: mr jig
        Will Owen RE: mr jig Aug 9, 2008 01:12 PM

        Just remember that if you want HOT mustard, never put any sort of acid in it. No vinegar, wine or lemon juice. The "heating element" is alkaline, and any acid ingredient calms it down...and who the heck wants calm mustard??

        1. re: mr jig
          paizley RE: mr jig Feb 25, 2012 12:21 PM

          That recipe is NOT Chinese hot mustard.

        2. FoodFuser RE: MsMaryMc Aug 9, 2008 10:10 PM

          S&B is a reliable canned (4 oz) brand. Avoid jarred pre-made asian mustards.

          Activate with a minimum of water only, in a cup, to make a thick non-runny paste (think wasabi paste), then Turn It Over onto a saucer, so that no fumes escape. Give it an hour to activate. Then turn it over and breathe the fumes to calibrate the nose hit that you shall surely receive.Then hydrate to the viscosity desired.

          This is how mustard was served daily at my local ramen shop: made daily, sitting there as an inverted cup on a vapor sealing saucer.

          2 Replies
          1. re: FoodFuser
            The Old Gal RE: FoodFuser Aug 15, 2008 06:37 AM

            This is the way I was taught to make hot Chinese mustard, too. My instructions included minor variations I was told one stirred it vigorously in a Chinese teacup with a chopstick and then the cup was turned upside down.
            I questioned the part abut turning it upside down. My instructor called her sister... she said they did that because their mom didn't have a lid for the teacup.

            1. re: The Old Gal
              cimui RE: The Old Gal Aug 15, 2008 07:08 AM

              You could always use the saucer for a lid. I think turning it over actually seals in the vapors better (much like inverting a full glass of water onto a plate and having it stay there a la 1st grade science class).

          2. c
            cimui RE: MsMaryMc Aug 9, 2008 11:43 PM

            jacquelyncoffey and food fuser have the technique down pat. i don't usually wait a full hour, though. half an hour works for me.

            i also don't notice that much of a difference between the covered / uncovered method, but it's fun to turn onto a saucer. :)

            1. m
              MikeG RE: MsMaryMc Aug 10, 2008 01:43 AM

              Definitely not at George's and for better for worse, probably not on Railroad Ave in P(!)-town but since I seem to be taking too long a trip down memory lane, an old friend once told me that the "real deal" was the one in the yellow tin? can - later known to me by it's proper name. Have tried other's since but Coleman's - no "e" - really is the best in my experience. Penzey's is pretty good too, but not quite as longstanding.

              But anyway, roughly equal parts Colman's Mustarnd mixed with cold water and stirred, really well to make sure there are no lumps (unlike pancake mix for example) does it every time. And in my own experience, you have to stir it really, really well and let it sit for 15 minutes or so - it'll get hotter the longer you wait, up to a point, though that can get to be a problem sometimes...

              1 Reply
              1. re: MikeG
                phantomdoc RE: MikeG Aug 10, 2008 09:16 AM

                Stress the word COLD water. I use iced water to blend with Colemans. 15 min before the chinese delivery.

              2. MsMaryMc RE: MsMaryMc Aug 10, 2008 09:08 PM

                It sounds like that's the trick we missed before--we didn't wait long enough to let the heat develop after mixing the ground mustard and water. I'll try that. Thanks much!!

                1. TonyO RE: MsMaryMc Aug 15, 2008 06:55 AM

                  Couldn't you just buy a 1/2 pint from a local restaurant ? We used to comp it with a food order or sell a 1/2 pint for $1.

                  1 Reply
                  1. re: TonyO
                    paizley RE: TonyO Feb 25, 2012 12:20 PM

                    It's loses its flavor. It's best to make it as you need it.

                  2. p
                    petecone RE: MsMaryMc Nov 21, 2009 02:11 PM


                    just add cold water to suit

                    2 Replies
                    1. re: petecone
                      kengk RE: petecone Feb 25, 2012 12:34 PM

                      A box of Coleman's mustard will (seems to me anyway) last indefinitely in the door of your freezer. Mix with cold tap water to the consistency you want. Presto.

                      1. re: kengk
                        paizley RE: kengk Jan 18, 2013 11:43 PM

                        Wrap in a ziploc or it will absorb odor like baking soda..

                    2. m
                      mp4400 RE: MsMaryMc Jan 18, 2013 10:40 PM

                      I think this might be the recipe your looking for. Something about the reaction of the acidity of the vinegar with the mustard makes it more authentic. I think it is important to use authentic dry asian mustard from any asian grocer. http://www.food.com/recipe/hot-mustar...

                      2 Replies
                      1. re: mp4400
                        paizley RE: mp4400 Jan 18, 2013 11:43 PM

                        Simply, chinese hot mustard is mustard powder and water. It's what you do with it after. It can be blended with soy sauce, hoisin sauce, fish sauce, etc.

                        1. re: mp4400
                          MsMaryMc RE: mp4400 Feb 4, 2013 02:29 PM

                          Nope, that's not it. I tried it, and it wasn't a bad mustard, but it's nothing like Chinese.

                        2. m
                          mtaylor733 RE: MsMaryMc Dec 6, 2013 10:19 PM

                          I buy oriental mustard powder from Penzy's. It's the most inexpensive large buy (while I love Coleman's it's very expensive and not quite the same). Penzy's recommends mixing 1:1 with water to oriental mustard powder but I have found it's more like 1:5 to equal the original consistency. Also some soy sauce/salt, sugar/honey make it more authentic. Then you just let it sit for 10 minutes. Sometimes I use all 4 additions in combo to control the salt and sugar ratios as both soy sauce and honey come in different concentrations.

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