Thinner Chinese Hot Mustard


I have been searching for a thinner style of hot mustard, as opposed to the very thick stuff I can find in my podunk town.
Does anyone have any leads?

If I am stuck with the thick, can I thin it out while maintaining the flavor?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed