Name: Sweet n Hot Mustard
Prep time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 1 1/2 ts Salt; 3/4 c Apple cider vinegar; 1 1/2 c Dry mustard; 1/2 c Vegetable oil; 3/4 c Brown sugar, firmly packed; 3 tb Anise seed, crushed

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INGREDIENTS

1 1/2 ts Salt
3/4 c Apple cider vinegar
1 1/2 c Dry mustard
1/2 c Vegetable oil
3/4 c Brown sugar, firmly packed
3 tb Anise seed, crushed

Servings

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" on Nov 13, 1999

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Sweet n Hot Mustard

1 1/2 ts Salt 
3/4 c Apple cider vinegar 
1 1/2 c Dry mustard 
1/2 c Vegetable oil 
3/4 c Brown sugar, firmly packed 
3 tb Anise seed, crushed

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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Nutrition

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Serving Size: 1 Serving (56g)
Recipe Makes: 16 Servings

Calories: 223
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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