Arizona Champagne Mustard Recipes

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CHAMPAGNE VINAIGRETTE



Champagne Vinaigrette image

A classic Champagne Vinaigrette recipe

Provided by Pat Neely

Categories     Mustard     Salad Dressing     Vinegar     Honey

Yield Makes 3/4 cup

Number Of Ingredients 9

1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

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.

ARIZONA CHAMPAGNE MUSTARD



Arizona Champagne Mustard image

So, where in the heck's the champagne?? When it's 110 degrees in the shade, your mind can play strange tricks. I thought I'd post this as a memory of good times in Arizona. If you can't take the heat, get out of the kitchen, head for California and wonder about the champagne. Recipe from the Arizona Republic, as I recall.

Provided by San Marcos Sunshine

Categories     For Large Groups

Time 12h15m

Yield 1 1/2 cups, 20 serving(s)

Number Of Ingredients 7

1/2 cup dry mustard (4 oz.)
1/2 cup cider vinegar
1 beaten egg
1/2 cup sugar
1 dash salt
1 teaspoon cornstarch
1 cup good mayonnaise

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.

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