From Wolfgang Puck's kitchen · Spago, Beverly Hills
shake · hot sauce
★ STARRED KITCHENSpicy Chinese Mustard Sauce
From an award-winning kitchen
Ratio
WATER 60RICE VIN 15SOY SAUCE 5HONEY 5
Ingredients
- DRY MUSTARD24 g
- WATER60 ml
- RICE VIN15 ml
- SOY SAUCE5 ml
- HONEY5 ml
Method
- Pour to the lines in order (bottom → top): WATER, RICE VIN, SOY SAUCE, HONEY.
- Add finishing notes: DRY MUSTARD.
- Cap the jar and shake until emulsified.
Provenance
Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.
Originally published as Spicy Chinese Mustard Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Chinois pantry / Wolfgang Puck (published as “Spicy Chinese Mustard Sauce”). Full citation lives in Provenance.