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Champagne Mustard

0:15 prep


prep 0:15      




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 cup champagne
6 oz. Coleman's dry mustard
1 stick butter
3 eggs, beaten


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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