Champagnemustardsauce Recipes

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 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.

MUSTARD SAUCE

Steps:

• Beat egg and sugar in a saucepan over medium heat.
• Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
• Cook and stir the mixture until hot.

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:

• 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

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

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.