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5 Ingredients or Fewer

Champagne Mustard

January  2, 2025
4 4 out of 5 stars /
2 Ratings4 total ratings /
Photo by Noah Tanen
  • Prep time 20 minutes
  • Cook time 24 hours
  • makes 1 cup
Author Notes

Homemade mustard is easy, actually. Ok, sure, it’s a multi-day process, but it’s almost all inactive time. Making mustard is so straightforward, delicious, and customizable, you’ll be wondering why people don’t do it more often. This version calls for Champagne, perfect for using up any pesky, fast-flattening bottles you may have open, but any sparkling wine or even non-sparkling wine will do. Once the mustard is finished, it can only benefit from sitting and maturing in the fridge for a couple of days before enjoying. —Noah Tanen

What You'll Need
Ingredients
  • 1/4 cup black mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1 teaspoon kosher salt
  • 1/2 cup Champagne (or any sparkling wine)
  • 1/4 cup Champagne vinegar
Directions
  1. To a small, lidded mason jar, add the black and yellow mustard seeds, kosher salt, and Champagne. Stir and let sit for 10 minutes before adding the Champagne vinegar. Stir to combine.
  2. Seal the jar with a lid and let sit at room temperature for 24 hours.
  3. The next day, blend the mustard seed mixture with an immersion blender until it comes together into a paste, leaving some of the mustard seeds whole or just lightly crushed. The mustard may look loose now but will thicken more as it sits.
  4. The mustard can be used right away, but the flavor will improve if you transfer it to the fridge and let it mature for a couple days. Use as you would any whole grain mustard.

See what other Food52ers are saying.

  • Tamara K Van Tuyl
    Tamara K Van Tuyl
  • HeartofCanadaOkanagan
    HeartofCanadaOkanagan
Noah Tanen

Recipe by: Noah Tanen

Test Kitchen Content Creator at Food52

2 Reviews

Tamara K. February 19, 2025
Love this! I doubled the ingredients so we'd have a nice batch to last through all our sandwiches, dressings, and marinades, and had the champagne to spare. I know I measured correctly, but it's turned out a little thin... any thoughts to what happened, and how do you recommend I fix it? I don't want to assume and then ruin it! My theory would be to just add more of the mustard seeds??
 
HeartofCanadaOkanagan January 26, 2025
Wow! Such a great concept, but very very spicy and the seeds were too thick for my immersion blender. I've added honey and a splash of water since I drank the rest of the brut I used.
 

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