Champagne Mustard
Comments: Homemade prepared mustard, which by the way are an 'excellent' gift to offer, will keep for approximately 1 month.
Servings: 2 cups [500 mL]
  • 2 ounces [56.75 g] dry mustard
  • 1 cup [200 g] sugar
  • 2/3 cup [160 mL] Champagne vinegar
  • 3 eggs
  • Mix together dry mustard and sugar into the top part of a double-boilerélanger ensemble la moutarde sèche et la moutarde sèche dans la partie supérieure d'un bain-marie.
  • Whippind, blend in Champagne vinegar and eggs.
  • Ccook mixture whipping over boiling water for approximately 7 minutes, until thickened.
  • Immediately pour mustard into a bowl with a tight cover.
  • Leave to cool completely, cover and refrigerate mustard.