Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Hot Mustard Sauce

  • Yield: 1/2 cup


  • 1/3 cup dry Chinese hot mustard
  • 1/4 cup water
  • 3 tablespoons rice vinegar
  • Pinch of salt


  • Put the mustard in a small bowl and slowly drizzle in the water, whisking to make a thin paste. Add the vinegar and salt and whisk well to blend. Set aside until needed. (The sauce can be refrigerated in an airtight container for up to one week. Stir well before serving.)