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To a small, lidded mason jar, add the black and yellow mustard seeds, kosher salt, and Champagne. Stir and let sit for 10 minutes before adding the Champagne vinegar. Stir to combine.
Seal the jar with a lid and let sit at room temperature for 24 hours.
The next day, blend the mustard seed mixture with an immersion blender until it comes together into a paste, leaving some of the mustard seeds whole or just lightly crushed. The mustard may look loose now but will thicken more as it sits.
The mustard can be used right away, but the flavor will improve if you transfer it to the fridge and let it mature for a couple days. Use as you would any whole grain mustard.