Champagne Mustard
by Kathleen Morrison
Prep time: 0:15
SERVINGS
1 batches scale / convert
INGREDIENTS
2 cups sugar
1-1/2 cup cider vinegar
1/4 tsp. red pepper flakes
1/2 tsp. black pepper
1/2 tsp. white pepper
3/4 cups champagne
6 oz. Coleman's dry mustard
1 stick butter
3 eggs, beaten
INSTRUCTIONS
Heat vinegar and sugar to dissolve in large heavy saucepan. Cool. Add rest of ingredients, beating in the eggs one at a time, and put on low heat and bring to the boil stirring with a wire whisk all the time. Boil 5 minutes. Bottle, cool, cap and put in the refrigerator. If you use 2 large cans of mustard, which are 4 oz. each, add one more egg and use a whole split of champagne (small bottle).
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