Chinese Hot Mustard
photo by PaulaG
- Ready In:
- 1⁄4 cup boiling water
- 1⁄4 cup dry English-style mustard
- 1 tablespoon oil
- Gradually add the boiling water to the dry english mustard.
- Then add the oil, stir well.
- I got this from "Cook's Thesaurus".
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I made this tonight to go with my store bought egg rolls. Don't get to close while making it. I was making sure that it was smooth and apparently leaned to close. Boy did my eyes start to burn. When I recovered from that I took a little taste. Set my mouth on fire and had a shooting pain in my ear (Have a little ear infection. I think it's cured). Good stuff for sure! My DD who is not very brave with spicy stuff even liked it. This will be made many more times!
Verelucky, saw this recipe for hot mustard, and you could of blown me over with the corn crib. I never knew that my favorite mustard could be made so easily. Hotter then cats on a tin roof too! Couldn't of been easier, and the taste 100 times better then those packets I keep in the junk drawer, just in case I need them. Who knew? Thanks so very much, Verelucky.
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