📝 About This Recipe
Elevate your pantry with this sophisticated condiment that marries the sharp, rustic bite of mustard seeds with the refined, floral notes of true French Champagne. This mustard undergoes a cold-soak fermentation process to preserve the delicate aromatics of the wine while developing a complex, creamy heat that lingers on the palate. Perfect for holiday gifting or as a luxurious addition to a charcuterie board, it represents the pinnacle of homemade gourmet craftsmanship.
🥗 Ingredients
The Seed Base
- 1/2 cups Yellow mustard seeds (for a milder, creamy base)
- 1/2 cups Brown mustard seeds (for heat and texture)
- 1/4 cups Dry mustard powder (Colman's or similar high quality)
The Infusion Liquid
- 1 cup Champagne (Brut or Extra Brut recommended; do not use sweet sparkling wine)
- 3/4 cup Champagne vinegar (high acidity helps preservation)
- 1 piece Shallot (very finely minced)
- 1 piece Garlic clove (smashed and kept whole for removal)
Seasonings and Brighteners
- 3 tablespoons Honey (clover or wildflower for floral notes)
- 1.5 teaspoons Fine sea salt
- 1/2 teaspoon Ground white pepper (for subtle warmth without black flecks)
- 1 sprig Fresh tarragon (optional, for a French herbal finish)
- 1/4 teaspoon Turmeric (primarily for a vibrant golden color)
👨🍳 Instructions
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1
In a non-reactive glass bowl or large wide-mouth mason jar, combine the yellow mustard seeds, brown mustard seeds, and dry mustard powder.
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2
Pour the Champagne and Champagne vinegar over the seeds. Add the minced shallot, smashed garlic clove, and the tarragon sprig if using.
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3
Stir the mixture thoroughly to ensure all seeds are submerged. Cover the container tightly with plastic wrap or a lid and let it sit at room temperature for 24 to 48 hours. The seeds will absorb the liquid and swell significantly.
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4
After the soaking period, remove and discard the smashed garlic clove and the tarragon sprig.
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5
Transfer the entire mixture (seeds and any remaining unabsorbed liquid) into a food processor or high-speed blender.
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6
Add the honey, sea salt, white pepper, and turmeric to the processor.
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7
Pulse the mixture several times to break down the seeds. For a coarse, 'old-style' mustard, process for 30-60 seconds. For a smoother, creamier texture, process for 2-3 minutes, scraping down the sides as needed.
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8
If the mustard appears too thick to blend, add 1-2 extra tablespoons of Champagne or water to reach your desired consistency.
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9
Transfer the blended mustard into a small heavy-bottomed saucepan. Heat over low heat for about 5-8 minutes, stirring constantly. Do not let it boil; we only want to mellow the raw 'bite' of the mustard and help the flavors meld.
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10
Taste the mustard carefully (it will be very pungent at this stage). Adjust salt or honey if necessary.
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11
Spoon the warm mustard into sterilized glass jars, leaving about 1/4 inch of headspace.
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12
Seal the jars and allow them to cool to room temperature. Move the jars to the refrigerator.
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13
Crucial Step: Let the mustard age in the refrigerator for at least 3-5 days before using. Freshly made mustard is often quite bitter; this resting period allows the chemical reactions to settle and the flavor to sweeten.
💡 Chef's Tips
Always use non-reactive bowls (glass or ceramic) and utensils, as the vinegar and mustard can react with certain metals to create a metallic taste. If you prefer a very spicy mustard, use a higher ratio of brown seeds to yellow seeds. Do not skip the 'aging' period in the fridge; the bitterness of the mustard seeds needs time to dissipate into the vinegar. For an ultra-smooth texture, pass the finished puree through a fine-mesh sieve (chinois) after blending. If the mustard thickens too much during storage, simply stir in a teaspoon of Champagne or water before serving.
🍽️ Serving Suggestions
Whisk into a vinaigrette with walnut oil and lemon juice for a sophisticated salad dressing. Slather onto a toasted baguette with warm brie cheese and sliced green apples. Use as a crust for a roasted rack of lamb or a baked salmon fillet. Serve alongside a premium charcuterie board featuring prosciutto, aged cheddar, and cornichons. Pair with a chilled glass of the same Champagne used in the recipe to highlight the shared flavor profile.