Updated: Jul 13
Bear Creek Hot Mustard and Honey Mustard available now!
Hot Mustard Instructions
When making hot mustard, mix the mustard powder with cold water, and soak for 10 to 15 minutes. This activates the enzymes and compounds that bring its characteristic heat. Once the mustard is soaked, use it immediately—its heat and pungency fade quickly. Apple cider vinegar can be incorporated in addition to water which will make the mustard milder and its potency last longer.
1 packet of hot mustard blend
1 Tablespoon hot water
1 teaspoon vegetable oil
1 teaspoon apple cider vinegar - optional
Place the dry ingredients in a small bowl.
Add water and stir well until a liquid paste forms and all dry ingredients are absorbed.
Next, add oil and (apple cider vinegar, optional) and stir well until evenly combined.
Let your hot mustard rest for 10 minutes covered, and re-stir to ensure the dry ingredients have fully absorbed.
At this point, taste your Hot Mustard and adjust it to your own preferences:
Add a little more water or oil if you like a thinner consistency.
Add more vinegar if for a tart flavor. Omit the vinegar if you prefer spicier, since vinegar gives your mustard a more mellow flavor.
Add more mustard powder mix if you like it spicier.
Because it’s so easy to make, I like making smaller batches so it’s always fresh and I don’t have leftovers. If making larger batches, use a clean utensil when stirring and serving your mustard. To maximize longevity keep refrigerated.
History of Hot Mustard
Mustard, a spice with an ancient history, holds a significant place among the earliest known spices. In ancient times, the Egyptians would consume mustard seeds alongside meat, while the Greeks acknowledged its medicinal qualities. This remarkable spice has been cultivated in Africa and China for countless centuries, and mustard seeds were immortalized by Christ as he emphasized the potency of faith.
Chinese hot mustard is crafted using brown mustard seeds, which belong to the Brassica juncea variety of the mustard plant. There are two other types of mustard seeds: white and black. The mustard plant, part of the Brassica family, shares its lineage with vegetables like turnips, broccoli, Brussels sprouts, as well as zesty members like radishes, arugula, and horseradish, as noted by Britannica.
Historical accounts from ancient Romans describe how mustard seeds were crushed in mortars, mixed with wine vinegar, and transformed into a thick paste—a method still employed today. The Roman conquests introduced mustard to Gaul in the 15th Century, leading to the establishment of a mustard-making guild.
Los Angeles Times. (1990, February 8). From Chinese to French, flavors of mustard rekindle many memories : Seasonings: Condiment has a long history of spicing up the simplest of foods. Los Angeles Times. https://www.latimes.com/archives/la-xpm-1990-02-08-fo-1-story.html
Bousel, J. (2022, July 20). Mustard manual: Your guide to mustard varieties. Serious Eats. https://www.seriouseats.com/mustard-manual-guide
Mock, N. (2021, August 5). What is Chinese hot mustard and what makes it so spicy?. Mashed. https://www.mashed.com/479871/what-is-chinese-hot-mustard-and-what-makes-it-so-spicy/