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"

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