Recipe: Speaking of champagne

How about this as a gift idea.

* Exported from MasterCook *

Champagne Mustard

Recipe By : Canning by Sue and Bill Deeming
Serving Size : 1 Preparation Time :0:00
Categories : Canning And Preserving Gift Ideas

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups dry white champagne
3 cups champagne vinegar or white-wine vinegar
2 cups chopped onions
3 cloves garlic -- minced
2 cups dry mustard (about 6oz)
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon salt
4 eggs, well beaten

Combine champagne, vinegar, onions, and garlic in a med. saucepan. Bring to a boil over med-high heat; reduce to low. Cover and simmer 5 min. Set aside to cool completely, about 2 hrs. Prepare jars and lids. Strain champagne mixture through a fine sieve; discard onion and garlic. In the top of a doulble boiler, combine the dry mustard, sugar, cornstarch and salt. Gradually add cooled champage mixture while beating with a whisk. Beat in eggs. Place mustard mixture over hot, but not boiling, water. Beat constantly with whisk until thickened, about 15 min. Ladle hot mustard into hot jars, leaving 1/2" headspace. Release trapped air. Wipe rims and cap. Process in boiling water bath for 15 min.

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