If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.
- Yield: Makes 1 cup
- 2 teaspoons Dijon mustard
- 1/4 cup champagne vinegar
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.