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.

Wolfgang Puck's Spicy Chinese Mustard Sauce, from the published recipe.

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 Mustard — 1/4 cup Chinese mustard powder (24 g)
  • Water — 1/4 cup warm (60 ml)
  • Rice Vinegar — 1 Tbsp (15 ml)
  • Soy Sauce — 1 tsp (5 ml)
  • Honey — 1 tsp (5 ml)

Method

  1. Pour to the lines in order (bottom → top): Water, Rice Vinegar, Soy Sauce, Honey.
  2. Add finishing notes: Dry Mustard.
  3. Cap the jar and shake until emulsified.

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

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