LJ, here's a recipe for your champagne.
Pour the champagne into wide necked jars, then leave open for a couple of weeks, then seal. The resulting vinegar can be stored for up to 6 months but discard any that show signs of mould. The following recipe can be made from that vinegar:-
Champagne Vinaigrette
2 tsp of Dijon mustard
1/4 cup of Champagne Vinegar
3/4 cup of extra virgin olive oil
1/2 tsp salt
pinch of freshly ground pepper
In a small bowl combine the mustard and vinegar, while whisking continuously drizzle in olive oil , season with salt and pepper. May be stored in the fridge in an airtight container for up to 1 month.
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Don't do it today, when you can leave it until tomorrow !
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