PANTRYFLEX

shake · hot sauce

★ STARRED KITCHENPrep 5 min

Spicy Chinese Mustard Sauce

Independent adaptation of a publicly published Wolfgang Puck recipe. Not affiliated with, sponsored by, or endorsed by Wolfgang Puck.

DIP · EGG ROLLS & CHICKEN

A dip for egg rolls & chicken.

Heat and acid for eggs, tacos, and bowls.

On the jar

SPICY CHINES

Method
shake
Yield
about ½ cup
Ingredients
5
Jar batch
2.5× recipe
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Ratio

Ratio by volume: WATER 60 ml, RICE VINEGAR 15 ml, SOY SAUCE 5 ml, HONEY 5 ml
WATER 60 mlRICE VINEGAR 15 mlSOY SAUCE 5 mlHONEY 5 ml

Ingredients

  • Dry Mustard1/4 cup Chinese mustard powder (24 g)
  • Water1/4 cup warm (60 ml)
  • Rice Vinegar1 Tbsp (15 ml)
  • Soy Sauce1 tsp (5 ml)
  • Honey1 tsp (5 ml)

Method

  1. Pour to the lines in order (bottom → top): WATER, RICE VINEGAR, SOY SAUCE, HONEY.
  2. Shake-to-line (dashed marks): add DRY MUSTARD. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Cap the jar and shake until emulsified.

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Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

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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.

Adapted from a Wolfgang Puck recipe (Chinois pantry / Wolfgang Puck).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.5× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Chinois pantry / Wolfgang Puck (published as “Spicy Chinese Mustard Sauce”). Full citation lives in Provenance.

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