5 Ingredients or Fewer

Champagne Mustard

Name: Champagne Mustard
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Yield: makes 1 cup
Cuisine: French
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

by: Noah Tanen

January 2, 2025

4 2 Ratings

Photo by Noah Tanen

Prep time 20 minutes
Cook time 24 hours
makes 1 cup

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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

Test Kitchen-Approved

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

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.
Seal the jar with a lid and let sit at room temperature for 24 hours.
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.
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.

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Tamara K Van Tuyl
HeartofCanadaOkanagan

Test Kitchen Content Creator at Food52

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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.

5 Ingredients or Fewer