Champagne Mustard

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
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1 Cup Dry White Champagne
2 Cups Champagne Vinegar or White-Wine Vinegar
1 Cup Chopped Onion
2 Cloves Garlic -- Minced
4 Oz Dry Mustard (1 Can)
1/4 Cup Sugar
2 Tsp Cornstarch
2 Tsp Salt
2 Eggs -- Well beaten

Combine champagne, vinegar, onion and garlic. Bring to a boil; reduce heat. Cover and simmer 5 minutes. Cool 2 hours. Strain and discard onion and garlic. Combine mustard, sugar, cornstarch and salt in top of a double boiler. Gradually blend in champagne mixture. Beat eggs into mixture. Cook over hot but not boiling water, beating constantly, until thickened. Ladle into jars with tight-fitting lids. Store in refrigerator, will keep at least 9 months.

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NOTES : Makes about 3 Cups