Champagne Honey Mustard Recipes

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 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 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.

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 VINAIGRETTE DRESSING

Steps:

• In bowl, whisk vinegar, honey and mustard. Gradually add oil and whisk until emulsified. Season with salt & pepper.

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.

QUICK & EASY HONEY MUSTARD

Steps:

• In a small bowl, whisk all ingredients. Refrigerate until serving.