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"
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 118 (53%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 5.2mg||0 %|
|Potassium 231.8mg||6 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 16.6g|
|Protein 7.5g||11 %|
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Calories per serving: 223
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