This tangy and elegant mustard is a delightful twist that pairs perfectly with sandwiches, charcuterie, or grilled meats. Infused with bubbly champagne and fresh dill, it adds a burst of flavor to any dish.
Start by combining the yellow and brown mustard seeds in a medium bowl. Pour in the champagne, add the fresh dill, and splash in the vinegar—just enough to cover everything. Pop the bowl into the fridge and let it sit for about 24 hours to soak up all those flavors.
After it’s had time to marinate, transfer the mustard seed mixture to a food processor. Add the garlic, brown sugar, a pinch of salt, and some pepper. Blend everything together until you reach the texture you like, whether that’s smooth or a bit grainy.
Once it’s ready, spoon the mustard into three clean, sterilized half-pint jars. Seal them up, and your homemade dill mustard is good to go!
- Use a dry champagne for the best balance of acidity and sweetness.
- Finely chop fresh dill to ensure it blends well without overpowering the mustard.
- Let the mixture sit for a few hours or overnight to allow flavors to fully develop.
This mustard offers a unique twist with the light, bubbly flavor of champagne balanced by the fresh, herbaceous notes of dill. It’s a perfect way to elevate sandwiches, charcuterie boards, or grilled meats with a touch of elegance and brightness.
Try this mustard as a dip for soft pretzels, a spread on turkey sandwiches, or a tangy addition to roasted salmon. It pairs beautifully with creamy cheeses and can even be drizzled over roasted vegetables for extra flavor.
Store the mustard in an airtight container in the refrigerator. It will keep well for up to two weeks. Stir before each use to maintain consistency and refresh the flavors.
