October 27, 2006, Newsletter Issue #126: Champagne Mustard
Tip of the Week
This makes a nice, smooth tasting mustard.
2 cups sugar
1/4 teaspoon red pepper flakes
3/4 cup champagne
1 stick butter
1 1/2 cups cider vinegar
1/2 teaspoon black and white pepper
6 ounces dry colemans mustard
3 eggs -- beaten
Heat vinegar and sugar to dissolve in large heavy saucepan. Cool.
Add the rest of ingredients, beating in the eggs one at a time. Bring to a gentle boil stirring constantly with a wire whisk. Boil 5 minutes.
Bottle, cool, cap and put in the refrigerator.
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