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Don't discard leftover bubbly-use it to make vinegar, instead. Vinegar, derived from the French word "vin egre," means "sour wine," and is made by bacterial activity that converts fermented liquids into a weak solution of acetic acid, which gives the vinegar its pungent smell.
Pour the champagne into widemouthed jars, advises the editors of Martha Stewart Living, then leave the jars open for a few weeks. The resulting champagne vinegar can be stored, covered, for up to six months, but should be discarded at the first sign of mold.
Peek below the fold for an easy recipe for champagne vinaigrette that is sure to pop your cork. Champagne Vinaigrette
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. The vinaigrette may be stored in the refrigerator in an airtight container for up to 1 month.
Difficulty level: Easy
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