Chinese Mustard Sauce

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About

Most Chinese mustard sauces are made with dry mustard and flavored with sesame oil and chile oil. Barbara Tropp (The Modern Art of Chinese Cooking) recommended replacing the dry mustard with Dijon (specifically Maille brand) for a truer mustard flavor. Ms. Tropp used a sauce similar to this one for a number of cold salads (some with chicken, others with duck) and as a dipping sauce for fried pork balls. Dipping sauce keeps indefinitely in the refrigerator, but it is better if the fresh cilantro is added shortly before serving. For homemade Chinese-Style Chile Oil.


dijon mustard ¾ cup 185 ml
chile oil 3 tbsp 45 ml
chinese black vinegar or balsamic vinegar 1 tbsp 15 ml
finely chopped cilantro 3 tbsp 45 ml


Combine the mustard, chile oil, and vinegar 1 or 2 hours before serving. Just before serving, stir in the cilantro.