Chinese Mustard

Making authentic, sinus-clearing Chinese hot mustard at home takes just five minutes. The secret to the signature punch is cold (or ice) water: cold water activates the enzyme myrosinase, which turns glucosinolates into mouth-scorching isothiocyanates (hot water deactivates this enzyme and yields a milder mustard).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, combine the mustard powder, salt, and white pepper together.

Step 2

Pour in the ice-cold water and stir briskly until a smooth, thick paste forms with no lumps.

Step 3

Mix in the rice vinegar and a half-teaspoon of neutral oil if you want extra gloss and a mellowed tang.

Step 4

Cover the bowl and let it sit undisturbed for 10 to 15 minutes to reach peak pungency.

Step 5

Give it a final stir and use it immediately as a dip for seafood, egg rolls, dumplings, or spring rolls.