| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Try it, Condiment, Christmas, Gift | 16 | Servings | |
INGREDIENTS
| 3 | tb | Anise seed, crushed |
| 1 1/2 | c | Dry mustard |
| 3/4 | c | Brown sugar, firmly packed |
| 3/4 | c | Apple cider vinegar |
| 1 1/2 | ts | Salt |
| 1/2 | c | Oil |
INSTRUCTIONS
Process anise seed in blender or food processor until crushed, about 3 minutes. Add mustard, sugar, vinegar, and salt; mix well. Stop frequently to scrape down the sides of the work bowl. With the machine running, add oil in a slow, steady stream and blend until the mixture is the consistency of mayonaisse. Transfer to a jar with a tight-fitting lid. Age in a cool dark place for 2 to 8 weeks, then refrigerate. Great with pates, ham, meat loaf and pork. Or try some mixed with peanut butter for a real flavor pickup. Makes 2 tb per "serving" Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6 Published by Culinary Arts Ltd.. Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in Jersey - J.ZIOLA 0n GEnie - CBTN00C on *P* From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 13, 1999
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