| 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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