Sweet 'n' hot mustard
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Anise seed, crushed |
| 1½ | cup | Dry mustard |
| ¾ | cup | Brown sugar, firmly packed |
| ¾ | cup | Apple cider vinegar |
| 1½ | teaspoon | Salt |
| ½ | cup | Oil |
Directions
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@...> on Nov 13, 1999