Hot Mustard - A popular condiment served with Chinese appetizers; you'll also often find it added to sauces in Japanese dishes. It is made by mixing dry mustard powder with water, causing a chemical reaction that produces a sharp, hot taste.
subtle hot mustard flavor
steam, braise or sautée, tough stems and ribs must be removed
Spinach ...
Ingredients: dry hot mustard, wasabi powder...
39 Reviews
Prep Time:15 mins ...
Grilled Brats with Hot Mustard Onion Relish
From The Food Channel
These brats get their robust flavor from marinating in beer overnight and then nestling in onions and beer after grilling.
Hot Mustard A spicy condiment served with Chinese appetizers. Made by mixing dry mustard powder with water, causing a chemical reaction. Jamaica Pepper An aromatic spice made from the dried berry of the West Indian allspice tree.
In South Africa a mixture of hot mustard and mayonnaise is standard fare for a burger. Usually the mixture will be out, already mixed for partakers.
Cultural associations ...
Chinese mustard = Chinese hot mustard To make your own: Gradually add 1/4 cup boiling water to 1/4 cup dry English mustard, stirring constantly, then add 1 teaspoon oil.
Chinese plum sauce See plum sauce. ...
It is best with a little bit of soy sauce, hot mustard (not wasabi) and grated daikon radish served over a bowl of warm rice. It is slimy and folks in the Kansai region (Osaka, Kyoto, Kobe, etc.) normally don't like natto.
Black pepper, gorgonzola and hot mustard
Cabernet Sauvignon with a Burger? Yes, with this one.
Avocado, cucumber and sprouts ...
Though some varieties of honey mustard are made from hot mustard and some vary in tang, sharpness, and spiciness, ...
Meaux mustard is the partly crushed, partly ground black seed mixed with vinegar, producing a crunchy, hot mustard that perks up bland foods.
Medium potatoes, slices bacon well-cooked and crumbled, chopped bok choy, red pepper diced, chopped green onion, chopped celantro, mayonnaise, sugar, soy sauce, sesame oil, hot mustard powder, ...
 See also: Mustard, Sauce, Flavor, Cooking, Chine
  
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