Champagne Honey Mustard
Elevate your condiment game with this homemade Champagne Honey Mustard, a perfect blend of tangy, sweet, and slightly spicy flavors. Crafted with champagne vinegar, a duo of yellow and brown mustard seeds, and the natural sweetness of honey, this mustard offers a gourmet twist on a pantry staple. The recipe includes soaking the seeds for peak creaminess and balancing the mixture with dry mustard powder, a touch of sugar, and salt for a perfectly harmonious taste. Whether you’re dressing up sandwiches, glazing roasted meats, or adding zest to your charcuterie board, this easy-to-make mustard is sure to impress. Ready in just a few simple steps, this mustard reaches its full flavor potential after a day of refrigeration and keeps well for up to two months, making it a must-have condiment for any occasion.
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Recipe Information
Ingredients
- 1 cup Champagne vinegar
- 0.25 cup Yellow mustard seeds
- 0.25 cup Brown mustard seeds
- 0.25 cup Honey
- 2 tablespoons Dry mustard powder
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 0.5 cup Water
Instructions
In a medium-sized mixing bowl, combine the champagne vinegar, yellow mustard seeds, and brown mustard seeds. Cover the bowl and let the mixture sit at room temperature for 24–48 hours to allow the seeds to soften and absorb the liquid.
Once the seeds have soaked, pour the mixture into a blender or food processor.
Add the honey, dry mustard powder, salt, sugar, and water to the blender.
Blend the mixture on medium-high speed for 2–3 minutes until smooth but still slightly grainy. Adjust the consistency by adding a small amount of water if desired.
Transfer the mustard to a small saucepan and heat over medium-low heat. Cook for 4–5 minutes, stirring constantly to develop flavor and thicken the mustard slightly. (Be cautious, as the mustard can splatter when hot.)
Remove the saucepan from heat and let the mustard cool to room temperature.
Pour the mustard into sterilized jars or airtight containers. Refrigerate for at least 24 hours before serving to allow the flavors to meld.
Store the mustard in the refrigerator and enjoy within 1–2 months.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 70.8 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
