Substitute for Champagne in Champagne Mustard?
I’m living in a country with no alcohol. The expat shop has some decent white wine, but the sparkling options are cheap/sweet/bad or $100 bottles. Would dry white wine work? The (old) original recipe instructions: “Soak the dry mustard with half a cup of cider vinegar and half a cup of dry champagne overnight.” The mustard is then simmered with brown sugar and a couple of eggs. Thoughts needed!