Ingredients:

  • 0.5 cup dry mustard powder
  • 0.33 cup cold water
  • 1 tsp rice vinegar
  • 0.5 tsp neutral vegetable oil
  • 0.25 tsp toasted sesame oil
  • 1 pinch fine sea salt

Instructions:

  1. Sift the dry mustard powder into a small ceramic or glass mixing bowl to remove any clumps.
  2. Slowly drizzle in the cold water while whisking constantly with a fork or small whisk until a smooth, velvety paste forms.
  3. Cover the bowl and let it sit at room temperature for exactly 15 minutes. This blooming phase allows the myrosinase enzyme to activate the mustard's heat.
  4. Whisk in the rice vinegar, neutral oil, toasted sesame oil, and salt until fully incorporated and glossy.
  5. Transfer to an airtight glass jar and store in the refrigerator to maintain potency.