Champagne Mustard

  • 1/2 cup yellow mustard seeds
  • 1/2 mL dry sparkling wine
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 4 tsp dry mustard
  • 1 tbsp shallots, minced
  • 1/2 tsp sea salt

Combine all ingredients in a large glass or jar. Cover and refrigerate for 24 hours, stirring occasionally with a wooden spoon as metal can react with the acid and create off flavours. Blend mustard to desired level of smoothness, transfer to a small saucepan and bring to a boil. Reduce heat. Simmer, stirring frequently, until reduced by one third.