Fennel Seed Mustard

Rich mustard excellent with pate's, meat loaf & pork. Keeps well in fridge

• Ready In: 10 mins
• Yields: 5 cups

Ingredients

• 6  tablespoons fennel seeds, crushed
• 3  cups dry mustard
• 1 1⁄2 cups brown sugar, firmly packed
• 1 1⁄2 cups cider vinegar
• 1  tablespoon salt
• 3⁄4 cup  peanut oil

Directions

1. Mix fennel seed in your food processor until crushed.
2. Add mustard, brown sugar, vinegar,& salt, mix well.
3. With the machine running very slowly add the oil in a steady stream.
4. Blend until it has the consistency of mayonaisse.
5. Transfer to a jar and keep in the fridge.