Recipe: Champagne Mustard

Title: Champagne Mustard
Categories: Preserve
Yield: 1 servings

1 c White mustard seeds 2 c Champagne vinegar

Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan,
pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep
for 2 weeks. Blend mustard in a food processor until smooth, or pound using
a mortar and pestle, sieve mustard. Pour into sterilised jars, seal;
refrigerate until required.

Makes about 1 1/2 cups.