Champagne Mustard Food

CHAMPAGNE-DILL MUSTARD

Steps:

• Place yellow and brown mustard seeds into a medium bowl. Add champagne, dill, and vinegar to cover. Let sit in the refrigerator for 24 hours.
• Place mustard seed mixture, garlic, brown sugar, salt, and pepper into a food processor and blend until desired consistency is reached. Place finished mustard into 3 sterilized half-pint jars.

CHAMPAGNE VINAIGRETTE

Steps:

• Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

CHAMPAGNE MUSTARD

Steps:

• Mix mustard and sugar. Add the eggs one at a time, beating well.
• Gradually add the vinegar and mix well.
• Microwave for 2 minutes, covered. Take out and stir. Cook 2 minutes more and stir before placing in containers and refrigerating.
• Keeps for up to 6 months in the refrigerator.

CHAMPAGNE MUSTARD SAUCE

Steps:

• Mix together the dry mustard and sugar till combined.
• Stir in the eggs one at a time till all are added.
• Add the champagne wine vinegar and mix well.
• Cook over double boiler stirring till thick.
• Store in the fridge.
• The notes also say it can be cooked in the microwave on 8 power, stirring frequently till thick.

ARIZONA CHAMPAGNE MUSTARD

Steps:

• Mix dry mustard with vinegar and let stand in refrigerator overnight.
• The next day, bring to room temperature and cook with a mixture of the beaten egg, sugar, salt and cornstarch.
• Cook slowly, stirring, until mixture boils and thickens, 10-15 minutes.
• Let cool and add the mayonnaise.
• Stir well.
• Stay cool.

CHAMPAGNE HONEY MUSTARD

Steps:

• Place all ingredients in blender or food processor and mix until smooth.
• Stop frequently to scrape down the sides of the work bowl. Transfer to a.
• jar with tight-fitting lid. Age in a cool dark place 3 to 4 months then.
• refrigerate.

CHAMPAGNE MUSTARD

Steps:

• Blend all ingredients and cook on medium heat until thick.
• Pour into small clean jars; must be refrigerated.
• This keeps well, but if it gets too thick after some weeks, stir in a little champagne.

CHAMPAGNE MUSTARD

Steps:

• 1. Combime vinegar and mustard. Beat in eggs and sugar. Add eggs and sugar mixture to mustard mixture. In top of double boiler over boiling water stir until thick. Refrigerate. Serve with ham.

CHAMPAGNE MUSTARD

Steps:

• 1. Combine vinegar and mustard.
• 2. Beat eggs and sugar.
• 3. Add egg and sugar mixture to mustard mixture in top of double boiler over boiling water, stirring until thick.
• 4. Refrigerate.
• 5. Serve with baked ham, if desired--makes 1 1/2 cups