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Fennel Seed Mustard


Yield: 5 Cups

6 tablespoon Fennel seed; crushed
3 c Dry mustard
1 1/2 c Brown sugar; firmly packed
1 1/2 c Apple cider vinegar
1 tablespoon Salt
3/4 c Peanut or safflower oil

Add mustard, brown sugar, vinegar, and salt to crushed fennel and mix well using mortar and pestle. Transfer to blender. With machine running, add peanut or safflower oil in a slow, steady stream and glend until mixture is the consistency of mayonnaise. Transfer to jar with tight-fitting lid. Store in a cool, dark place or refrigerate.

Good with pates, ham, meatloaf, and pork.




STACKS, The Art of Vertical Food

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