Champagnemustardsauce Recipes

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:

• 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:

• Drop one sugar cube in each Champagne flute. Pour 1 tablespoon brandy over each sugar cube, then top off with the chilled Champagne. Rub the orange zest along the rim of each flute, then drop a piece of zest into each cocktail. Serve immediately.

Steps:

• Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.
• Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes. Reserve remaining pork for rice.

Steps:

• In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.
• Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.
• In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Steps:

• Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half.
• While the champagne and onions are cooking, heat but don't boil the veloute sauce.
• Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon.
• Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).

Steps:

• 1. Press coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove to platter, season with salt, as desired. Keep warm.
• 2. Heat oil in same skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth, Champagne and thyme to skillet; stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 4 to 8 minutes or until mixture is reduced to 1 cup. Combine cornstarch and water; stir into mushroom mixture. Bring to a boil; cook and stir 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.
• 3. Serve steaks with sauce.

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.

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:

• 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.