Champagne Mustard Sauce Recipes

Steps:

• Beat egg and sugar in a saucepan over medium heat.
• Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
• Cook and stir the mixture until hot.

Steps:

• Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.

Steps:

• Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.

Steps:

• Place yellow and brown mustard seeds into a medium bowl. Add champagne, dill, and vinegar to cover. Let sit in the refrigerator for 24 hours.
• Place mustard seed mixture, garlic, brown sugar, salt, and pepper into a food processor and blend until desired consistency is reached. Place finished mustard into 3 sterilized half-pint jars.

Steps:

• Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.

Steps:

• In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

Steps:

• Mix together the dry mustard and sugar till combined.
• Stir in the eggs one at a time till all are added.
• Add the champagne wine vinegar and mix well.
• Cook over double boiler stirring till thick.
• Store in the fridge.
• The notes also say it can be cooked in the microwave on 8 power, stirring frequently till thick.

Steps:

• Blend all ingredients and cook on medium heat until thick.
• Pour into small clean jars; must be refrigerated.
• This keeps well, but if it gets too thick after some weeks, stir in a little champagne.

Steps:

• Mix mustard and sugar. Add the eggs one at a time, beating well.
• Gradually add the vinegar and mix well.
• Microwave for 2 minutes, covered. Take out and stir. Cook 2 minutes more and stir before placing in containers and refrigerating.
• Keeps for up to 6 months in the refrigerator.

Steps:

• Heat grill to medium heat.
• Paint each fillet on both sides with olive oil; salt and pepper.
• Place on grill and cook for approximately 3-7 minutes on each side, depending on your choice of doneness.
• Remove to heated platter and cover.
• Heat 1 teas. olive oil in saute pan over medim heat; add shallots.
• Saute about 1 1/2 minutes to soften.
• Reduce heat to med-low.
• Stir in Champagne, mustard, salt(if desired) and tarragon.
• Blend well.
• Remove from heat, stir in sour cream.
• Place half of sauce on heated serving plate; top with salmon fillet and garnish with very light sprinkle of tarragon.
• Serve.

Steps:

• Melt butter in small saucepan and add shallots, stirring briefly until wilted.
• Add wine and cook about 30 seconds, stirring. Add mustard and stir.
• Add cream and bring to boil. Cook down over relatively high heat about 3 minutes or until reduced to about 3/4 cup.

Steps:

• In a pan over medium heat, mix together water, bouillon, oil, mustard, honey, wine, lemon juice, green onions, and capers.
• Whisk together well and simmer for 7 to 10 minutes, letting it reduce a bit.
• Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
• Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
• Serve over sausages, salmon, or vegetables.