Sweet 'n' Hot Mustard

Categories: Try it, Condiment, Christmas, Gift
Yield: 16 Servings

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

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" on
Nov 13, 1999

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