Prep 15 mins
Cook 0 mins
Can't recall where I first got this,..but it's good.
- 1 teaspoon fennel seed
- 1⁄4 cup Dijon mustard
- 1 teaspoon dry mustard
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1⁄3 cup virgin olive oil
- Grind the seeds to a powder using a mortar and pestle or an electric coffee grinder.
- Combine the ground fennel, mustards, sugar, and vinegar in a small bowl.
- Slowly add the olive oil, beating with a fork until creamy and thick.
- Makes 3/4 cup.