¼ cup Champagne
• Pour the Champagne into a wide-mouthed jar. Let the jar sit at room temperature for 2 weeks.
• After 2 weeks, the liquid should become Champagne vinegar. (If it hasn’t quite mellowed yet, give it another few days to sit out.) The vinegar can be used for a vinaigrette to pour over salads, in a Mignonette to top oysters, or to lend a zesty splash to tomato sauce or mayonnaise.