Best Champagne Mustard Recipes

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-DILL MUSTARD

Steps:

• Place yellow and brown mustard seeds into a medium bowl. Add champagne, dill, and vinegar to cover. Let sit in the refrigerator for 24 hours.
• Place mustard seed mixture, garlic, brown sugar, salt, and pepper into a food processor and blend until desired consistency is reached. Place finished mustard into 3 sterilized half-pint jars.

FIG, MUSTARD, AND CHAMPAGNE-GLAZED CHICKEN BREASTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts with salt and pepper. Heat oil over high heat in a large oven-safe saute pan. Place chicken into the hot oil and cook until browned, 3 to 5 minutes.
• Mix fig butter, Dijon mustard, and vinaigrette together in a small bowl. Flip chicken using tongs and coat top with fig mixture.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven and cover chicken with aluminum foil; let sit for 10 minutes before serving.

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 PORK CHOPS IN CHIPOTLE MUSTARD CREAM SAUCE

Steps:

• Put all marinade ingredients into a zip lock bag along with pork chops.
• Let marinate 24 hours.
• Heat a little olive oil in a large skillet over medium high heat.
• Add pork chops, turn down heat to medium.
• Cook pork chops on both sides until browned and cooked through, about 15 minutes.
• Remove pork chops from pan.
• De glaze pan with champagne.
• Whisk in mustard and cream.
• Stir in parsley.
• Return chops to pan to heat through.

SWEET ONION CHAMPAGNE VINAIGRETTE W DIJON MUSTARD

Steps:

• 1. Preheat oven to 425 degrees. Place the onion on a baking pan drizzle with a little olive oil. Roast until the onion is nice and browned. Remove from oven and let cool
• 2. Place the onion in a food processor with the rest of the ingredients. Process until well incorporated

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 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.

ARIZONA CHAMPAGNE MUSTARD

Steps:

• Mix dry mustard with vinegar and let stand in refrigerator overnight.
• The next day, bring to room temperature and cook with a mixture of the beaten egg, sugar, salt and cornstarch.
• Cook slowly, stirring, until mixture boils and thickens, 10-15 minutes.
• Let cool and add the mayonnaise.
• Stir well.
• Stay cool.

ASPARAGUS WITH CHAMPAGNE AND CREOLE MUSTARD VINAIGRETTE

Steps:

• In a small bowl, combine the Creole mustard, vinegar, salt and pepper. Whisk until well blended. Add the olive oil slowly, whisking constantly, until completely incorporated. Stir in the chopped green onions and tarragon. Let stand at room temperature while the asparagus is cooking. Steam or grill the asparagus just until the spears can be easily pierced with a fork. Arrange the warm asparagus on a serving plate and drizzle a small amount of the vinaigrette over the spears.

TARRAGON AND CHAMPAGNE MUSTARD

Steps:

• Soak the mustard seeds overnight in the vinegar. Pour the mixture into a blender, add the mustard powder, sugar and salt and blend until smooth.
• With the motor running, gradually add the oil through the hole in the lid. Stir in the tarragon. Pour the mustard into sterilised jars, seal and store in a cool place.

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.