Champagne Mustard
Submitted by lagal75
A sweet-tangy homemade champagne mustard made with just four ingredients: champagne vinegar, dry mustard, eggs, and sugar. Cooked in a double boiler until thick and silky, it’s a knockout condiment for baked ham and charcuterie.
YIELD
1 1/2 cupPREP
10 minCOOK
15 minREADY
25 minFour ingredients. That’s all that stands between you and a condiment that will absolutely ruin store-bought mustard for you forever.
Champagne vinegar and dry mustard bring the heat and tang, while eggs and sugar smooth everything out into a thick, custard-like sauce with a gorgeous golden color.
Cook it low and slow in a double boiler, stir until it thickens, and refrigerate. It only gets better overnight as the flavors meld.
Slather it on baked ham, spread it on a charcuterie board, or mix it into salad dressings for an instant upgrade.
Pro Tips
- Use a double boiler, not direct heat. Eggs will scramble if the mixture gets too hot too fast.
- Stir constantly as it thickens. You’re making a custard-style sauce, and patience is the only trick.
- This keeps refrigerated for up to two weeks. Pour it into small jars for a holiday gift that people will actually use.
Ingredients
Directions
Combine vinegar and mustard.
Beat eggs and sugar. Add egg and sugar mixture to mustard mixture in top of double boiler over boiling water, stirring until thick.
Refrigerate. Serve with baked ham, if desired.
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