A Little Personal History:
I love New Year and whenever possible, always throw a party. However, the next day, I always seemed to have left over flat champagne. Got to thinking what I could use it for and Dijon Mustard came to mind. That 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!
Description:
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Categories:
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Sauce
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Servings:
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2 Cups |
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Time:
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– Preparation: 1 Hour
– Refrigeration: 2 Days
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Equipment:
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Measuring cups and spoons, cutting board and knifes, medium sauce pan, strainer, whisk, glass jars & tops
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Difficulty:
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Easy
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Ingredients:
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2 cups leftover flat champagne
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1 cup chopped yellow onion
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2 garlic cloves, minced
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1 1/4 cups dry mustard
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2 Tbs. Honey
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1 Tbs. Canola oil
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2 tsp. Salt
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3 dashes Lars’s Scorching Hot Sauce
Procedure:
- 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.
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.
- Also check out Lars’s Spicy Brown Mustard
