Champagne Honey Mustard
1 cup Dry mustard
1/4 cup Honey
1/2 tsp Salt
6 oz Flat champagne
1 tbl Fresh lemon juice
Place all ingredients in blender or food processor and mix until
smooth. Stop frequently to scrape down the sides of the work bowl.
Transfer to a jar with tight-fitting lid. Age in a cool dark place 3
to 4 months then refrigerate.
A very "giftable" mustard . I recommend aging this 3 to 4 months for
a more delicate flavor.
Makes 2 tb per "serving" Yield: 12 Servings |