Champagne Mustard

Homemade mustard is easy, actually. Ok, sure, it’s a multi-day process, but it’s almost all inactive time. Making mustard is so straightforward, delicious, and customizable, you’ll be wondering why people don’t do it more often. This version calls for Champagne, perfect for using up any pesky, fast-flattening bottles you may have open, but any sparkling wine or even non-sparkling wine will do. Once the mustard is finished, it can only benefit from sitting and maturing in the fridge for a couple of days before enjoying.

• 1/4 cup black mustard seeds
• 1/4 cup yellow mustard seeds
• 1 teaspoon kosher salt
• 1/2 cup Champagne (or any sparkling wine)
• 1/4 cup Champagne vinegar