Copycat Chinese Imperial Palace Hot Mustard Recipe

Trust us when we tell you that this copycat Chinese Imperial Palace hot mustard is where it's at. This amazing Asian dipping sauce is fantastic for so many reasons. Not only is it easy to whip up, but it also only takes about two minutes of prep time! No, your eyes aren't tricking you — it only takes about two minutes. Another plus is that it requires very few ingredients. Aside from boiling water, which you indeed have at home, the recipe calls for just three other ingredients! Now that's easy cooking if you ask us.

Miriam Hahn is the mastermind behind this simple yet flavorful dish, and we can't thank her enough for bringing it into our lives. Hahn shares that her favorite part of the recipe is the spice, but be mindful that it's not for the weary! "This is a VERY spicy hot sauce! I like it because it takes mustard to a whole new level of spice, but it won't be for everyone," Hahn shares. If you like a little bit of heat in your mustard, we've got your back. Keep scrolling to find out how to make this simple and spicy mustard. 

We said it once, and we'll repeat it again: This recipe is easy as pie and requires just a few ingredients. If you're lucky, you may already have a few of these things lying around the house. For starters, you will need Coleman's dry mustard and some regular salt. In addition, you will need some sort of neutral oil. As an example, Hahn uses avocado or vegetable oil. To complete the ingredient list, you'll need some water to boil.

Once you have everything gathered together, you can begin to throw it all together.

Once all of your ingredients are present and accounted for, grab a mixing bowl to start the process. Now, measure out the mustard powder starting with a quarter of a cup. Once you have that measured, step aside and grab your water, which you should have already boiled. If you haven't boiled it yet, you can do so now. Then, mix the mustard powder with the water until it's well-combined. Can you smell that wonderful flavor already? 

Once the mustard powder and boiling water are pretty well-mixed, you can go ahead and add in the oil and the salt. Give it another food stir so that everything is well-mixed. Once you're finished with that, the recipe is complete. You can now transfer the hot mustard to another dish, or you can keep it in the same one to serve.

Hahn says this is "good as a dip for any sort of eggrolls, spring rolls, wontons, fried shrimp, or hot pretzels. If you are craving a spicy mustard from a Chinese restaurant, then this is your sauce." Leftovers will good for three to four days in an airtight container in the fridge. Now, dig in!