champagne mustard

Vegetarian

Champagne Mustard

Drescription

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.

Ingredients

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

Directions

To a small, lidded mason jar, add the black and yellow mustard seeds, kosher salt, and Champagne. Stir and let sit for 10 minutes before adding the Champagne vinegar. Stir to combine.
Seal the jar with a lid and let sit at room temperature for 24 hours.
The next day, blend the mustard seed mixture with an immersion blender until it comes together into a paste, leaving some of the mustard seeds whole or just lightly crushed. The mustard may look loose now but will thicken more as it sits.
The mustard can be used right away, but the flavor will improve if you transfer it to the fridge and let it mature for a couple days. Use as you would any whole grain mustard.

Super Quick Low-Carb Shrimp Scampi

This low-calorie and low-carb shrimp scampi feels like a restaurant dish, but it is actually very easy to make. There is just enough buttery sauce to coat the shrimp. The trick is to not over-reduce the sauce when cooking it. It's better to make it a little more saucy then dry. If you want to bulk up this entrée, you could add peas or thinly sliced carrots, or serve it over your favorite low-carb pasta substitute like spaghetti squash.