All questions

Food Science Question -- Homemade Champagne Mustard

My grandmother's recipe for champagne mustard requires the dry mustard powder to be soaked in champagne/vinegar overnight. Is there a reason for this? My only guess is the original recipe used mustard seed, not powdered.

Soak overnight: 1 cup dry mustard
½ cup cider vinegar
½ cup champagne
Stir in: ½ cup brown sugar
2 eggs
Bring to boil. Simmer until thick.

asked by Melusine about 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 1898 views
Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 4 years ago

Hmmm....that is an interesting mustard.
I have not seen one made with eggs. I still think she means mustard powder because she doesn't mention grinding or pulverizing the seeds. Be sure to report back. I am intrigued by the recipe. :0)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Melusine
added about 4 years ago

It's seriously good - and in its natural state, fairly hot. Blended 1/2 and 1/2 with mayo -- lovely on salmon. I set out both versions in separate bowls for the delicious pretzel bites I found on this site (can't remember who posted the recipe, but -- yum!) Great on country ham. The list goes on...

Susan W
Susan W

Susan W is a trusted source on General Cooking.

added about 4 years ago

I am going to make it. :)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 4 years ago

I also make mustard with eggs, with great results. I love the champagne idea; thank you so much!