Champagne Mustard Sauce
A Little Personal History:
I love New Year and whenever possible, always throw a party. However, the next day, there always seems to be leftover flat champagne. Got to thinking what I could use it for and Dijon Mustard came to mind. One particular year, had quite a bit of leftover flat champagne so after a little trial and error, came up with the following. I’ll never buy store bought again!
| Prep Time | 1 hour |
| Passive Time | 2 days |
| Servings |
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Ingredients
- 2 cups champagne leftover flat champagne
- 1 cup yellow onion chopped
- 2 garlic cloves minced
- 1 1/4 cups dry mustard
- 2 tablespoons honey
- 1 tablespoon canola oil
- 2 teaspoon salt
- 3 dash Scorching Hot Sauce
Ingredients
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Instructions
- Combine champagne, onion, and garlic in sauce pan and heat on high to boiling. Reduce heat to low and simmer for 5 minutes.
- Allow mixture to cool to bring out the full flavor.
- Strain mixture into a bowl.
- Add dry mustard to strained mixture bowl and whisk together thoroughly.
- Whisk in honey, oil, salt and hot sauce.
- Return blended mixture to sauce pan, over medium high, whisk occasionally and bring back to boil.
- Reduce heat to medium and whisk occasionally for another 5 minutes.
- Pour into glass jars, tightly seal and chill at least 2 days to marry flavors.
Recipe Notes
Advanced Preparation:
Everything can be prepared in advance and refrigerated for up to 6 months.
Tips, Notes, and Variations:
- If you don’t have flat champagne on hand, open a bottle, pour 2 cups and let sit overnight. Find a reason to enjoy the rest with someone special (serve with strawberries – they bring out the flavor of the champagne). Alternately, you can substitute with a dry white wine.
- If your don’t have any of Lars’s Scorching Hot Sauce available, substitute with your own favorite.
- Also check out Spicy Brown Mustard
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