ARIZONA CHAMPAGNE MUSTARD
So, where in the heck's the champagne?? When it's 110 degrees in the shade, your mind can play strange tricks. I thought I'd post this as a memory of good times in Arizona. If you can't take the heat, get out of the kitchen, head for California and wonder about the champagne. Recipe from the Arizona Republic, as I recall.
Provided by San Marcos Sunshine
Categories For Large Groups
Time 12h15m
Yield 1 1/2 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry mustard with vinegar and let stand in refrigerator overnight.
- The next day, bring to room temperature and cook with a mixture of the beaten egg, sugar, salt and cornstarch.
- Cook slowly, stirring, until mixture boils and thickens, 10-15 minutes.
- Let cool and add the mayonnaise.
- Stir well.
- Stay cool.
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Sohail Ahmed Golra
[email protected]This mustard is a great way to add a pop of flavor to your favorite dishes.
sofiane claviste
[email protected]I love the subtle hint of champagne in this mustard. It adds a touch of elegance to any dish.
Riasat ALI Cheema
[email protected]This mustard is a great addition to any charcuterie board.
shourov tanvir
[email protected]I was skeptical about making my own mustard, but this recipe is so easy to follow and the results are amazing.
Subroto Biswes
[email protected]This mustard is a must-try for any mustard lover. It's got a great flavor and a nice kick.
junide mollick
[email protected]I love this mustard! It's so flavorful and versatile. I've used it in marinades, dressings, and even as a glaze.
shakeya austin
[email protected]This is the best mustard I've ever had. It's perfect for sandwiches, burgers, and even as a dipping sauce.
Itachi Wurld
[email protected]This mustard is so easy to make and it tastes so much better than store-bought. I'll never go back!
Jeffrey Hopper
[email protected]I followed the recipe exactly and the mustard turned out perfect. It's creamy and smooth, with just the right amount of tang.
Hiba Bouaa
[email protected]This mustard is a game-changer. It adds so much flavor to any dish. I especially love it on grilled salmon.
Lydia Apam
[email protected]I've never been a big fan of mustard, but this recipe changed my mind. It's so flavorful and versatile. I've used it on everything from sandwiches to chicken to roasted vegetables.
Oussama Frahat
[email protected]This mustard is amazing! It has a perfect balance of tang and sweetness, with a subtle hint of champagne. I used it on a ham sandwich and it was out of this world.