Chinese Hot Mustard 中國芥末

  • 60 ml (¼ cup). boiling water
  • 60 ml (¼ cup) dry yellow mustard powder (American mustard powders are ideal)
  • ½ tsp sugar
  • ½ tsp. salt
  • 2 tsp. vegetable oil
  1. For the best of flavour prepare this within an hour of using
  2. Using a whisk, stir boiling water into mustard until smooth.  
  3. Add the salt, sugar and oil and mix well.
  4. The mix takes about 15 minutes to get to maximum potency and will lose its sting noticeably within a day or so refrigerated.